Tacos with shrimp marinated with tequila, lime juice, cumin, and cayenne pepper on a bed of avocado crema topped with a drizzle of sour cream!
I hate tequila.
100% worst alcohol ever.
Just the smell of it makes me want to vomit. But maybe that’s because there have been WAY too many birthdays that have been made more awesome by tequila until the following day when when I want to die because my head is pounding.
That doesn’t happen anymore, by the way.
I sincerely cannot take a shot of tequila anymore. If I was playing truth or dare (yeah, that’s gonna happen) and I was dared to take a shot, I’d lose the game.
If you ever see a recent pic of me taking a shot with a group of friends, there’s water in the cup, guaranteed. Instead, I use tequila to infuse food like these tequila lime shrimp tacos!
Tequila Lime Shrimp Tacos
These tequila lime shrimp tacos though were bomb dot com. The shrimp marinated in tequila, lime juice, cumin, and cayenne pepper for about 30 minutes before I pan fried them to perfection. In the meantime, I made avocado crema to add as the base of the taco. I know, I know. I’m obsessed with avocado. I admit it. Long hair, don’t care!
You could also use a sweeter sauce like honey mustard instead of the crema. I just wanted to an excuse to make this avocado crema again. SO GOOD. Oh and also, no, you cannot get drunk from eating these shrimp…in case you were worried. Yes, there is a subtle hint of tequila and lime but nothing revolting. They will not give you a hangover. Unless, of course, you take shots of tequila as you’re making these which I highly recommend you don’t. Considering I hate tequila (and was holding my nose the whole time while marinating the shrimp), they actually taste GREAT. I devoured these and the combination of flavors was perfect. You’re going to love making this recipe!Can't wait for #TacoTuesday to make these tequila lime shrimp tacos!Click To Tweet
- 2 pounds shrimps washed peeled, deveined, and dried
- 1 medium onion finely minced
- 1 teaspoon salt
- 1/2 cup tequila
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- juice of 3 limes divided
- 1/2 avocado peeled and pitted
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 garlic clove
- 1/4 cup packed fresh flat-leaf parsley
- Pinch of salt
- 12-14 store bought yellow corn tortillas
- 1/2 head of red cabbage thinly sliced
- Sour cream for garnish
Season shrimp with salt.
In a bowl, combine juice from 2 limes, tequila, onion, cumin, and cayenne pepper. Mix well and toss shrimps in marinade. Place in the refrigerator for 30 minutes.
In a food processor, combine the avocado, sour cream, lime juice, garlic, parsley, and salt, and pulse until smooth. The consistency should be similar to sour cream - thick yet spreadable. To thin it, add a tablespoon or two of water and pulse to incorporate. Cover and set aside until ready to serve.
Thinly slice the red cabbage using a sharp knife.
Remove shrimp from refrigerator and pan fry for 2-3 minutes, or until bright pinkish orange. Set cooked shrimps aside.
Heat tortilla in a dry pan up to 1 minute per side or until lightly browned or charred. This all depends on the size of the tortilla. Smaller ones require less time. Be mindful of that. Set aside, covered.
To assemble the tacos, spread avocado crema on the tortilla. Add red cabbage slaw and then add shrimps. Drizzle with sour cream. Add salt, pepper, and juice from 1 lime as desired. Serve immediately.