Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Tequila Shrimp Tacos Recipe
Just thinking about these tacos makes me drool! They are so flavorful, buttery and easy to make. But it's the slaw that really takes it over the top. It's crunchy and provides a refreshing counterpoint to the rich shrimp sauce.
Course
Main Course
Cuisine
Fusion, Mexican
Season
Fall, Spring, Summer
Key Ingredient
Cucumber, Jicama, Shrimp, Tequila
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
tacos
Calories
220
kcal
Author
Charity Beth Long
Ingredients
Jicama Cucumber Slaw
1½
tablespoons
lime juice
1½
tablespoons
extra virgin olive oil
1
bunch
cilantro
, divided
1
cup
red onion,
thinly sliced
1
cup
cucumber,
peeled, seeded and julienned
1
cup
jicama,
peeled and julienned
salt and pepper to taste
Shrimp
24
(31-40 count)
shrimp,
deveined, shelled
2
tablespoons
butter,
divided
2
tablespoons
garlic,
minced
2
teaspoons
jalapeno,
finely diced
1/4
teaspoon
cayenne pepper
1/4
cup
tequila
2
teaspoons
agave
salt and pepper to taste
Tacos
6
small flour tortillas
jalapeno
limes
guacamole
Instructions
Jicama Cucumber Slaw
In a bowl combine, oil, lime juice, half of the cilantro.
Add in the jicama, cucumber and red onion and toss to combine,
Every 5-10 minutes give the slaw another toss to distribute the dressing.
Before serving, season with salt and pepper to taste.
Tortillas
Place a medium sized cast iron skillet over high heat and wipe with a small amount of olive oil.
One at a time, reheat tortillas for about 30 seconds on each side.
Place on a plate and cover with a damp paper towel or cloth and set aside
Tequila Shrimp
Melt one tablespoon of butter in the skillet.
Add the garlic, jalapeno and cayenne to the pan and saute about 1-2 minutes.
Toss in the shrimp and saute another 2-3 minutes.
When the shrimp are turning pink and almost done, add the agave and tequila.
Reduce the sauce until it's thick, about 2-3 minutes.
Turn off the heat and stir in the remaining tablespoon of butter.
Season with salt and pepper to taste and add the remaining cilantro.
Tacos
Smear a bit of guacamole in the bottom of each tortilla.
Divide the slaw among the tacos
Top each taco with 4 shrimp.
Serve with limes and sour cream, if desired.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
20
mg
|
Sodium:
274
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
275
IU
|
Vitamin C:
12
mg
|
Calcium:
54
mg
|
Iron:
1
mg