Tequila-Lime Grilled Shrimp Tacos
Tequila-Lime Shrimp Tacos
Quick-marinated shrimp pick up smoky char on the grill, then tuck into warm corn tortillas with a lime-bright cabbage crunch, avocado, and cilantro.
These tacos bring the bright, smoky energy a summer tequila celebration calls for without turning dinner into a project. Blanco tequila, fresh lime, garlic, and cumin make a punchy marinade that seasons the shrimp quickly and helps it caramelize over a hot grill.
Keep the marinade brief: fifteen to twenty minutes is enough for the citrus to flavor the shrimp without changing its texture. Threading the shrimp onto skewers makes them easy to turn all at once, and pulling them as soon as they curl and turn opaque keeps them juicy.
The topping is deliberately simple but useful. Shredded cabbage and radish stay crisp beneath the hot shrimp, while a little lime and salt soften their raw edge. Creamy avocado and cilantro round out each taco without hiding the grilled flavor.
Set the warm tortillas, shrimp, cabbage crunch, avocado, and lime wedges out separately for a relaxed help-yourself spread. Guests can assemble tacos as they eat, which keeps every tortilla supple and every topping fresh.
Nutrition (per serving)
Directions
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1
If using wooden skewers, soak them in water for 20 minutes. Heat a gas or charcoal grill to medium-high, about 425°F, and clean and oil the grates.
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2
Whisk the tequila, 3 tablespoons lime juice, lime zest, 2 tablespoons olive oil, garlic, cumin, smoked paprika, and 1 teaspoon salt in a medium bowl.
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3
Pat the shrimp dry, add them to the marinade, and toss well. Refrigerate for 15 to 20 minutes, but no longer, then drain and discard the marinade.
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4
While the shrimp marinates, toss the cabbage and radishes with the remaining 1 tablespoon lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Let stand for 10 minutes, then toss again.
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5
Thread the shrimp onto skewers through both the thick and tail ends so they lie flat. Arrange them in a single layer without crowding.
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6
Grill the shrimp with the lid open for 2 to 3 minutes per side, turning once, until lightly charred, opaque, and just firm. Transfer to a platter and slide the shrimp off the skewers.
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7
Warm the tortillas on the grill for 20 to 30 seconds per side, until flexible and marked in spots. Stack them in a clean kitchen towel to keep warm.
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8
Fill each tortilla with cabbage crunch and grilled shrimp. Top with avocado and cilantro, and serve immediately with lime wedges.
Ingredients
- Large Shrimp, Peeled and Deveined:1 1/2 lb
- Blanco Tequila:1/4 cup
- Fresh Lime Juice:1/4 cup
- Finely Grated Lime Zest:2 tsp
- Extra-Virgin Olive Oil:3 tbsp
- Garlic, Minced:3 cloves
- Ground Cumin:1 tsp
- Smoked Paprika:1 tsp
- Kosher Salt:1 1/2 tsp
- Green Cabbage, Thinly Shredded:3 cups
- Radishes, Thinly Sliced:4 medium
- Corn Tortillas:12 small
- Ripe Avocados, Sliced:2 medium
- Fresh Cilantro Leaves:1/2 cup
- Lime Wedges:6 pieces
Tips & Notes
- Do not marinate the shrimp for more than 20 minutes; prolonged contact with lime juice can make the surface mealy.
- For an indoor option, cook the skewers in a very hot grill pan or cast-iron skillet for the same amount of time.
- Keep the components separate until serving so the tortillas stay warm and the cabbage remains crisp.
