Brighten up your dinner routine with these easy, 30-minute Tequila Shrimp Tacos!
Our tequila shrimp tacos are dripping with a garlicky, butter sauce that has just a hint of spicy heat. But you’ll know you’ve nailed dinner when you’ve topped your tacos with this citrusy, jicama slaw!
I can’t get enough of these Tequila Shrimp Tacos! In case you haven’t noticed, There are four recipes for margaritas on Vintage Kitty…so yeah, I’ve got a thing for tequila! And as great as tequila is in these kombucha margaritas and these salty, sweet watermelon margaritas, tequila is also a great way to flavor seafood!
For weeknight meals, shrimp is one of my favorites. It cooks so fast! So, it’s a perfect choice when you’re short on time. But these shrimp tacos pack a wallop for these ease of the recipe.
But before we get into the nitty gritty of the tequila shrimp, we’ve got to talk about this jicama cucumber slaw. I made it up on the fly one night and it has been my go-to taco topping ever since. It’s so, ridiculously simple. Julienne equal amounts of jicama, cucumber and red onion, then give it a drizzle of EVOO and lime juice. Then season it with salt, pepper and cilantro. As the slaw marinates in the dressing, it pickles a little thanks to the acid in the lime.
That’s why you start with the slaw because as the rest of the dish is made, the veggies absorb all those tasty juices! You can easily make this recipe in 30 minutes, but if you have a little extra time, I like to let my slaw soak in the 60-90 minute range. If you only have 30 minutes, that’s cool too. Just make sure your julienne is on the thin side, because the smaller the veggie, the quicker they will quickle! (See what I did there? Quick + pickle…haha).
Keeping these Tequila Shrimp Tacos simple…
To save time, we opted for readymade guacamole for the sauce, so all that’s left to do at this point it to heat your tortillas and cook the shrimp. Did I mention this a one pan meal? Sear your tortillas in your sauté pan, set them aside and then it’s time for some tequila shrimp magic.
You’ll want to have all your ingredients measured and ready because cooking the shrimp takes 5 minutes. Because shrimp cook so quickly, if your ingredients are not ready you will overcook your shrimp…so be warned. Seriously, it’s like the end of a fireworks show…all the ingredients being added in lightning fast succession. Butter, garlic, jalapeno, shrimp, agave, cayenne, and finally when you add the tequila, you have a moment to breathe while the sauce cooks down. But don’t step away! It takes just about a minute for the sauce to reduce and then you stir in more butter so the shrimp have a beautiful glaze.
Only thing left to do is assemble your tequila shrimp tacos so you can chow down!
Don’t these tequila shrimp tacos look awesome? The slaw is citrusy and bright with natural sweetness from the jicama and a melon-y bitterness from the cucumber. And goodness do I love the flavor of a slightly pickled onion! All of it mingled with the soapy, fragrance of cilantro. So good!
And the tequila shrimp! They are garlicky with a subtle heat. I love how they get coated in the sauce, which has just the right amount of tequila flavor mixed with salty, buttery, yumminess!
I’m more than a little obsessed with this recipe!. I think you will be too! So what are you waiting for? You could be eating this in 30 minutes!
These 30-minute Tequila Shrimp Tacos are paired with a quick slaw that will brighten up your dinner routine.
- 1 cup cucumber, seeded and jullienned
- 1 cup red onion, jullienned
- 1 cup jicama, peeled and jullienned
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons extra virgin olive oil
- 1 bunch cilantro, finely chopped
- 2 tablespoons butter, divided
- 2 teaspoons jalapeno, finely diced
- 2 tablespoons garlic, finely chopped
- 24 medium sized shrimp, shelled
- 1 teaspoon agave
- 1/4 teaspoon cayenne pepper
- 1/4 cup tequila
- 6 small flour tortillas
- 3/4 cup guacamole
In a bowl, stir together the lime juice and olive oil and season with salt and pepper to taste.
Add in the jicama, cucumber, onion and cilantro and stir to combine.
Stir every 5 minutes to redistribute dressing.
Wipe the inside of the skillet with butter or oil, using a paper towel to remove any excess.
Heat the pan to medium high.
Cook each tortilla 30-60 seconds a side.
Melt one tablespoon butter in the skillet over medium heat.
When the butter is hot, add in garlic and jalapeno and cook for one minute.
Add in the shrimp and a pinch of salt and pepper and cook for about another 2-3 minutes.
Stir in the agave, tequila and cayenne, letting the sauce come to a boil.
Reduce the sauce for about another minute.
Turn off the heat and stir in the remaining butter.
Smear each taco with a spoonful of guacamole.
Top tacos with slaw and shrimp.
If you’re a meal prepper, it’s a-o-kay to make the slaw a day in advance. It can soak for up to 24 hours in the fridge, but it will lose its crunch.
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