Tequila-Lime Shrimp Tacos with Cilantro Slaw
Zesty tequila-marinated shrimp paired with a crunchy cilantro-lime slaw wrapped in warm corn tortillas. This mexican-inspired seafood ready in about 35 minutes pairs peeled and deveined 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 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.
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
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups thinly shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1/3 cup Greek yogurt
- 8 small corn tortillas
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 salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Add 1 lb peeled and deveined shrimp, tossing to coat. Marinate for 20 minutes in the refrigerator.
- Step 2: Meanwhile, mix 2 cups thinly shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/3 cup Greek yogurt in a bowl. Stir well to create the cilantro-lime slaw. Season with a pinch of salt and set aside.
- Step 3: Heat a large skillet over medium-high heat. Remove shrimp from marinade 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 until pliable.
- Step 5: Assemble tacos by placing 3-4 shrimp on each tortilla, topping with a generous spoonful of cilantro-lime slaw, and extra lime wedges if desired.
Frequently asked questions
How long does Tequila-Lime Shrimp Tacos with Cilantro 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 Cilantro 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 Cilantro 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 Cilantro 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 Cilantro 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.
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