Tequila-Lime Shrimp Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Grilled shrimp marinated in tequila and lime, served in corn tortillas with a crunchy cabbage slaw and creamy chipotle sauce. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, tequila, 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.

Ingredients

• 1 pound, peeled and deveined large shrimp
• 1/4 cup tequila
• 3 tablespoons, freshly squeezed lime juice
• 3, minced garlic cloves
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded green cabbage
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped cilantro leaves
• 1/3 cup mayonnaise
• 1 tablespoon, finely chopped chipotle in adobo sauce
• 8 small corn tortillas
• 2 tablespoons olive oil

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup tequila, 3 tablespoons freshly squeezed lime juice, 3 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
2. Step 2: Meanwhile, prepare the slaw by mixing 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro in a bowl.
3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise and 1 tablespoon finely chopped chipotle in adobo sauce until smooth. Toss this sauce with the cabbage mixture until evenly coated.
4. Step 4: Heat a grill pan or skillet over medium-high heat and brush with 2 tablespoons olive oil. Remove shrimp from marinade and grill for 2-3 minutes per side until opaque and slightly charred.
5. Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by layering grilled shrimp and a generous spoonful of chipotle cabbage slaw in each tortilla. Serve immediately.