Spiced Tequila Shrimp Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Zesty shrimp tossed in a smoky chili and tequila marinade, served inside warm tortillas with crisp cilantro lime slaw. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, tequila, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp tequila
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper
8 small corn tortillas
2 cups thinly sliced green cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1/4 cup sour cream
1 tsp honey

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Instructions

Step 1: In a bowl, whisk together 2 tbsp tequila, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 lb peeled shrimp and toss to coat; marinate for 15 minutes.
Step 2: Meanwhile, mix 2 cups thinly sliced green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup sour cream, and 1 tsp honey in a separate bowl to make the slaw. Chill until ready to serve.
Step 3: Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Divide shrimp evenly among tortillas and top with cilantro lime slaw. Serve immediately for vibrant, fresh tacos.