Ingredients
Scale
For Tequila Lime Shrimp:
- 1 lb. Large shrimp, peeled and deveined
- 1/4 Cup Tequila
- 1/4 Cup Freshly squeezed lime juice
- 3 Cloves garlic, minced
- 1 Tbsp. Olive oil
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Smoked Paprika
- Salt and pepper to taste
For Cilantro Lime Slaw:
- 1 Cup Shredded cabbage
- 1/4 Cup Chopped fresh cilantro
- 2 Tbsp. Mayonnaise
- 1 Tablespoon Freshly squeezed lime juice
- Salt and pepper to taste
For Tacos:
- 8 small flour or corn tortillas
- Lime wedges for serving
Instructions
- In a bowl, combine tequila, lime juice, minced garlic, olive oil, chili powder, cumin, paprika, salt, and pepper. Add the shrimp, tossing to coat well. Cover and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, prepare the cilantro lime slaw by mixing shredded cabbage, chopped cilantro, mayonnaise, lime juice, salt, and pepper in a bowl. Refrigerate until ready to use.
- In another bowl, combine the ingredients to make the lime mango salsa. Set aside.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
- Warm the tortillas in a dry skillet or microwave until soft and pliable or place them over the stove or grill to char.
- To assemble the tacos, layer the tequila lime shrimp on each tortilla, followed by a generous amount of cilantro lime slaw and a spoonful of mango salsa.
- Serve the tequila lime shrimp tacos with lime wedges for squeezing over the top.
