Yuzu Citrus and Mezcal Spiced Shrimp Tacos

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Zesty shrimp marinated in mezcal and yuzu liqueur, pan-seared and served in warm tortillas with fresh slaw and a creamy chipotle sauce. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs Large shrimp, Mezcal, Ferrand Dry Curaçao Yuzu Late Harvest 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
• 2 tbsp Mezcal
• 1 tbsp Ferrand Dry Curaçao Yuzu Late Harvest
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 small Corn tortillas
• 2 cups, thinly sliced Red cabbage
• 1/4 cup, chopped Fresh cilantro
• 2 tbsp Lime juice
• 1/3 cup Mayonnaise
• 1/2 tsp Chipotle chili powder
• 1/4 tsp Garlic powder

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 2 tablespoons mezcal, 1 tablespoon Ferrand Dry Curaçao Yuzu Late Harvest, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 pound peeled and deveined shrimp and toss to coat; marinate for 15 minutes.
2. Step 2: Meanwhile, mix 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 2 cups thinly sliced red cabbage in a bowl to make a fresh slaw; set aside.
3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1/2 teaspoon chipotle chili powder, and 1/4 teaspoon garlic powder to create a smoky chipotle sauce; refrigerate until needed.
4. Step 4: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble tacos by placing a few shrimp on each tortilla, topping with the cabbage slaw and a drizzle of chipotle sauce.
7. Step 7: Serve immediately with lime wedges if desired.