Tequila-Lime Shrimp Tacos with Cabbage Slaw
Grilled shrimp marinated in tequila and lime, served in corn tortillas with a crunchy cabbage slaw and creamy chipotle sauce. This mexican-inspired seafood ready in about 35 minutes pairs pound, peeled and deveined large shrimp, tequila, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tequila-Lime Shrimp Tacos with Cabbage Slaw take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tequila-Lime Shrimp Tacos with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tequila from drying out.
Can I substitute ingredients in Tequila-Lime Shrimp Tacos with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tequila-Lime Shrimp Tacos with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tequila-Lime Shrimp Tacos with Cabbage Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
