Best 8 Tequila Lime Shrimp Tacos With Orange Jicama Salsa Recipes

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Tequila lime shrimp tacos with orange jicama salsa is a mouthwatering and vibrant dish that combines the bold flavors of Mexican cuisine with the refreshing taste of citrus. The shrimp is marinated in a mixture of tequila, lime juice, garlic, and spices, then grilled or sautéed until cooked through. The orange jicama salsa is a delightful blend of sweet oranges, crunchy jicama, red onion, cilantro, and lime juice. When combined, these elements create a taco that is packed with flavor and texture. Served with warm tortillas, this dish is sure to be a hit at your next party or gathering.

Here are our top 8 tried and tested recipes!

RECIPE: TEQUILA LIME SHRIMP TACOS // SPIKED! RECIPE CHALLENGE



Recipe: Tequila Lime Shrimp Tacos // Spiked! Recipe Challenge image

Provided by This Gal Cooks

Categories     dinner

Time 1h10m

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined
2 tbsp tequila
juice from one large lime
2 cloves of garlic, minced
dash of lime zest
1/5 tsp ground chipotle pepper
1 tbsp fresh chopped cilantro
1/4 C olive oil
Dash of salt and ground black pepper
Pineapple slaw
Shredded cheese

Steps:

  • In a mixing bowl, whisk together tequila, olive oil, cilantro, lime juice, lime zest, salt, pepper, ground chipotle pepper, and garlic.
  • Add the shrimp and toss to coat. Cover and refrigerate for one hour.
  • Grill in a grill wok over medium heat until the shrimp is opaque.
  • Place shrimp in soft taco shells and top with shredded cheese and pineapple slaw.

SHRIMP TACOS WITH CREAMY TACO SLAW



Shrimp Tacos with Creamy Taco Slaw image

The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 30m

Number Of Ingredients 16

1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
1 tablespoon extra-virgin olive oil (divided)
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges)
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic (peeled)
1/2 small jalapeno (seeds and membranes removed)
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
2 cups shredded cabbage ( or slaw mix)

Steps:

  • Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
  • Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
  • Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  • Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g

GRILLED DRUNKEN SHRIMP TACOS



Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

  • For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
  • Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
  • Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
  • For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
  • For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
  • To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA



Tequila Lime Shrimp Tacos With Orange Jicama Salsa image

Make and share this Tequila Lime Shrimp Tacos With Orange Jicama Salsa recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Weeknight

Time 28m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 18

24 large shrimp, peeled and deveined
8 corn tortillas, taco sized
1/2 large jicama, peeled and diced
1 orange, peeled and diced
1/2 medium red onion, diced
2 tablespoons cilantro, finely chopped
1/4 garlic clove, grated
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 lime, juiced
2 tablespoons tequila
1/2 tablespoon honey
1/4 teaspoon cumin
1/4 cup extra virgin olive oil
1/2 garlic clove, grated
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper (optional)

Steps:

  • In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
  • Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
  • Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
  • Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA



Baja Beach Tacos with Tequila-Lime Salsa image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 tacos

Number Of Ingredients 20

1 pound sole fillets, skinned
Sea salt
4 tablespoons olive oil
4 flour tortillas, grilled
4 large iceberg lettuce leaves
1 (2 pound) lobster, boiled, meat removed and chopped
2 tablespoons fresh epazote, chopped (fresh cilantro may be substituted)
2 tablespoons serranos, minced
1 Roma tomatoes, sliced into rings
1/2 cup scallions, cut thin on bias
1 1/2 cups Tequila-Lime Salsa, recipe follows
2 ounces tequila
1/2 ear corn, grilled and kernels cut from cob
1 avocado, diced
3 limes, juiced
1/2 cup tomatoes, diced
1/4 cup white onions, diced
1/2 jalapeno, seeds removed and minced
1 tablespoon cilantro, chopped
Sea salt

Steps:

  • Prepare an outdoor grill on medium to high heat.
  • Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
  • Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
  • In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
  • Yield: about 3 cups of salsa

GRILLED TEQUILA-LIME SHRIMP



Grilled Tequila-Lime Shrimp image

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Provided by kellen.f

Categories     Seafood     Shellfish     Shrimp

Time 1h16m

Yield 4

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

Steps:

  • Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
  • Soak skewers at least 30 minutes in water to prevent burning.
  • Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
  • Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g

LIME SHRIMP TACOS WITH MANGO SALSA



Lime Shrimp Tacos with Mango Salsa image

Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.

Provided by Halla Farhat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

1 pound cooked small shrimp
1 tablespoon olive oil, or to taste
3 cloves garlic, minced
salt to taste
2 tomatoes, diced
1 mango, diced
1 avocado, diced
½ green bell pepper, diced
3 tablespoons lime juice
1 green chile pepper, diced
1 teaspoon white sugar
2 cups chopped fresh cilantro
¼ cup tequila
3 tablespoons lime juice
12 warm corn tortillas, or as needed

Steps:

  • Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
  • Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
  • Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
  • Serve hot shrimp and salsa over corn tortillas.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g

TEQUILA LIME SHRIMP TACOS



Tequila Lime Shrimp Tacos image

Make and share this Tequila Lime Shrimp Tacos recipe from Food.com.

Provided by Jess N

Categories     Mexican

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb medium shrimp, in shells (fresh or frozen)
8 ounces sea scallops (fresh or frozen)
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 tablespoons cooking oil
2 tablespoons tequila
2 garlic cloves, minced
1 -2 teaspoon bottled hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 large onion, cut into thin wedges
1 large green sweet pepper, cut into bite-size strips
1 large sweet red pepper, cut into bite-size strips
1 1/2 cups sliced fresh mushrooms
6 warmed flour tortillas (9- to 10-inch)
6 ounces shredded monterey jack cheese (1-1/2 cups) or 6 ounces chihuahua cheese (1-1/2 cups)
6 lime wedges

Steps:

  • Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
  • Rinse shrimp and scallops. Cut scallops in half; set aside.
  • In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
  • Add shrimp and scallops.
  • Cover; chill 2 hours, stirring occasionally.
  • Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
  • Add mushrooms. Cook and stir 2 minutes more.
  • Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
  • Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
  • Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tacos.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
  • Make sure your tortillas are warm before serving. This will help them to be more pliable and easier to fold.
  • Load up your tacos with your favorite toppings. Some popular options include guacamole, sour cream, salsa, and cheese.
  • Enjoy your tacos immediately! Tacos are best when they are eaten fresh.

Conclusion:

Tequila lime shrimp tacos with orange jicama salsa are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The tacos are packed with flavor, thanks to the zesty shrimp and the tangy salsa. The jicama in the salsa adds a nice crunch and sweetness. These tacos are sure to be a hit with everyone who tries them.

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