Tequila-Lime Shrimp Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Zesty tequila-lime marinated shrimp grilled and served in warm tortillas topped with creamy avocado salsa. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/4 cup tequila
3 tbsp fresh lime juice
3, minced garlic cloves
1 tsp ground cumin
1 tsp chili powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2, diced ripe avocado
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro
1 small, seeded and minced jalapeño
for serving fresh lime wedges

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Instructions

Step 1: In a medium bowl, combine 1/4 cup tequila, 3 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
Step 2: While shrimp marinates, prepare avocado salsa by mixing 2 diced ripe avocados, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 small seeded minced jalapeño in a bowl. Set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
Step 5: Assemble tacos by placing grilled shrimp on each tortilla and topping with generous spoonfuls of avocado salsa. Serve immediately with fresh lime wedges for squeezing over.