These Tequila Lime Shrimp Tacos are an explosion of flavors. We called our Lime Margarita Salt over from the bar and asked for its help in the kitchen and seasoned the shrimp with the glass-rimming mixture. Seasoned shrimp get a quick dunk in tequila then they’re sizzled in a skillet. That big-time tangy brightness gets nestled into warm tortillas and topped with fresh cabbage, avocado and our Creamy Cilantro Sauce. A delicious fiesta for the taste buds.
Time: 20 min
Serves 4Rating
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Loading...| 1 lb medium peeled, deveined shrimp | |
| Lime Margarita Salt | |
| 1/4 cup Tequila | |
| Juice of 1 lime | |
| Key Lime Avocado Oil | |
| Shredded cabbage, for serving | |
| Pickled Red Onions, for serving | |
| Creamy Cilantro Sauce, for serving | |
| Corn tortillas, for serving |
| 1. | In a bowl, season the shrimp with the Lime Margarita Salt. Add in the tequila and set aside for 15 minutes. |
| 2. | Heat a skillet over medium heat. Drizzle in Key Lime Avocado Oil to coat the bottom. When the oil shimmers, add in the shrimp in an even layer. Cook until the shrimp are opaque pink and firm to the touch - about 8 minutes. Turn off the heat and squeeze the lime juice over the shrimp. |
| 3. | Heat the corn tortillas in the microwave or using tongs, over the flame of a burner. Serve the tacos with shredded cabbage, pickled onions and creamy cilantro sauce. |
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