Tequila Lime Shrimp Tacos with Jalapeño Cilantro Slaw & Lime Crema
If you're looking for a shrimp taco that actually brings flavor to the party, this one’s for you. These tequila lime shrimp tacos are bright, juicy, and spicy — with just enough citrus and booze to keep things interesting. We’re using large shrimp for an easy, forgiving cook, pairing them with a crunchy jalapeño cilantro slaw and topping it all off with a cooling lime crema that ties everything together. It’s a 30-minute flavor bomb you’ll want to make on repeat.
🕒 Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 6–8 minutes
Total Time: ~30 minutes
Servings: 4 tacos (serves 2 hungry adults or 3–4 as part of a spread)
🛒 Ingredients
For the Shrimp:
1 lb large shrimp (13/15 count), peeled and deveined, tails off
2 tbsp olive oil
Zest of 1 lime
Juice of 2 limes
1½ oz silver tequila
3 garlic cloves, minced
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne (optional)
Salt and black pepper, to taste
For the Jalapeño Cilantro Slaw:
2 cups shredded green cabbage
½ cup shredded carrots (optional)
2 green onions, thinly sliced
1 jalapeño, minced (seeds removed for less heat)
¼ cup chopped fresh cilantro
Slaw Dressing:
Juice of 1 lime + zest of ½
1 tbsp mayo or Greek yogurt
1 tbsp olive oil
1 tsp honey or agave
1 tsp apple cider vinegar
1 tsp Dijon or spicy mustard
½ tsp garlic powder
½ tsp ground cumin
Salt and pepper, to taste
For the Lime Crema:
½ cup sour cream or Greek yogurt
1 tbsp mayonnaise
Zest of 1 lime
Juice of ½ lime
1 small garlic clove, grated or minced
Pinch of salt
For the Tacos:
4 corn tortillas, charred or warmed
Cotija cheese, crumbled
Sliced avocado (optional)
Extra lime wedges + cilantro, for garnish
🔪 Instructions
1. Marinate the Shrimp
In a medium bowl, combine olive oil, lime zest and juice, tequila, garlic, and all spices. Add shrimp and toss to coat evenly.
Cover and marinate in the fridge for 15–30 minutes max. Do not over-marinate — the lime juice will start to "cook" the shrimp if left too long, making them rubbery.
2. Make the Slaw
In a large bowl, combine cabbage, carrots, green onions, jalapeño, and cilantro.
Whisk together all slaw dressing ingredients in a separate bowl. Taste and adjust seasoning, then toss dressing with the slaw until evenly coated.
Chill in the fridge for 15–30 minutes while you cook the shrimp to allow the flavors to meld.
3. Make the Lime Crema
In a small bowl, stir together sour cream, mayo, lime zest and juice, garlic, and salt.
Refrigerate until ready to serve — the flavor improves as it rests.
4. Cook the Shrimp
Heat a skillet or grill pan over medium-high heat until hot.
Pat the shrimp slightly dry (this helps them sear) and cook for 1–2 minutes per side until opaque and lightly golden.
Shrimp doneness tip:
Shrimp that curl into a “C” = cooked.
Shrimp that curl into a tight “O” = overcooked.
Optional: splash a little extra tequila into the hot pan at the end and flambé for dramatic flair.
5. Warm the Tortillas
Char your tortillas in a dry skillet or over an open flame until warm, flexible, and lightly blistered.
6. Assemble the Tacos
Start with a scoop of slaw on each tortilla, followed by shrimp.
Drizzle with lime crema, sprinkle with Cotija cheese, and top with avocado slices and fresh cilantro.
Serve with lime wedges on the side and enjoy immediately.
🔥 Tips & Variations
Grill It: Try grilling the shrimp for smoky depth.
Add Crunch: Top with pickled red onions or crispy tortilla strips.
Make it a Bowl: Serve over rice or quinoa for a low-effort, gluten-free version.
Want it spicier? Add hot sauce to the crema or leave the jalapeño seeds in.