Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled shrimp marinated in smoky mezcal served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This mexican-inspired seafood ready in about 40 minutes pairs peeled and deveined large shrimp, mezcal, 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.

Prep: 30 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1/4 cup mezcal, 3 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp ground cumin, 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.
  2. Step 2: Meanwhile, prepare quick pickled onions by mixing 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water in a small bowl; add 1/2 medium thinly sliced red onion and let sit at room temperature for 20 minutes.
  3. Step 3: Preheat a grill or grill pan over medium-high heat; thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
  5. Step 5: Assemble tacos by placing grilled shrimp on each tortilla, topping with pickled red onions, 1/4 cup chopped fresh cilantro, and slices from 1 small avocado; serve immediately.

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Frequently asked questions

How long does Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions take to make?

Total time is about 40 minutes (30 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 Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions?

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 mezcal from drying out.

Can I substitute ingredients in Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions?

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 Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions 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 Toasted Mezcal-Infused Shrimp Tacos with Pickled Red Onions?

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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