These Tequila Lime Shrimp Tacos have hints of a margarita with tequila, citrus, lime, and added chipotle cream sauce tucked into tortillas.
There’s a funny story about these fish tacos. A Latin magazine written entirely in Spanish contacted me about 13 years ago and asked if I would create a recipe to be published in their magazine. Having never been published before, I was super excited and agreed. I created this recipe for Tequila Lime Shrimp Tacos! So I photographed them and sent along the recipe to the magazine. They published it, but I have no idea what the article said because I don’t speak Spanish. Ha!
Ingredients
MARINADE WITH SHRIMP:
1 medium orange, juice and rind
2 medium limes, juice and rind
¼ cup tequila
1 tablespoon granulated white sugar
1½ pounds large, raw shrimp (peeled and de-veined- tails removed)
CHIPOTLE CREAM SAUCE:
8 ounces sour cream
1 medium garlic clove, minced
2 tablespoons finely chopped red onion
1 whole chipotle chile in adobo sauce (canned), seeded and chopped
1 teaspoon adobo sauce (from the can)
½ teaspoon ground cumin
⅛ teaspoon salt
1 tablespoon chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
ADDITIONAL INGREDIENTS:
1 tablespoon vegetable or canola oil
1 large red bell pepper, seeded and thinly sliced
½ medium red onion, sliced
8 soft-taco-sized flour tortillas, warmed
½ head iceberg lettuce, shredded
½ cup fresh cilantro, chopped
4 large lime wedges
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