Tequila Lime Shrimp Tacos with Orange Jicama Salsa
Bright, zesty, and bursting with fresh flavors, these Tequila Lime Shrimp Tacos with Orange Jicama Salsa are a vibrant twist on classic taco night. Tender shrimp are marinated in a tantalizing blend of tequila, fresh lime juice, garlic, and warm spices, then quickly seared to perfection for a smoky, citrusy kick. The star of the show is the refreshing orange jicama salsa—a crisp and juicy medley of diced jicama, sweet orange segments, red onion, and a touch of jalapeño for an optional spicy kick. All wrapped in warm corn tortillas and topped with creamy avocado slices and crumbled cotija cheese, this easy recipe is the perfect combination of sweet, tangy, and savory. Ready in just 30 minutes, these tacos are ideal for weeknight dinners or festive gatherings!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp tequila
- 3 tbsp lime juice, freshly squeezed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 corn tortillas
- 1 cup jicama, peeled and diced
- 1 orange, peeled and segmented, diced
- 0.25 cup red onion, finely diced
- 0.25 cup cilantro, chopped
- 1 jalapeño, finely minced (optional)
- 1 tbsp lime juice, freshly squeezed (for salsa)
- 1 avocado, sliced (for serving)
- 0.25 cup cotija cheese, crumbled (for serving)
Instructions
1. In a medium bowl, combine the tequila, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and black pepper. Whisk together to create the marinade.
2. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for 15 minutes to let the shrimp soak up the flavors.
3. While the shrimp marinates, prepare the orange jicama salsa. In a separate bowl, mix together the diced jicama, orange segments, red onion, cilantro, jalapeño (if using), and lime juice for salsa. Stir gently to combine, then refrigerate until ready to serve.
4. Heat a large skillet or grill pan over medium-high heat. Remove the shrimp from the marinade and discard the leftover marinade.
5. Cook the shrimp for 2-3 minutes per side, or until they are opaque and cooked through. Remove the shrimp from the skillet and set aside.
6. Warm the corn tortillas in a dry skillet or directly over a flame until pliable and slightly charred, about 30 seconds to 1 minute per side.
7. To assemble the tacos, place 3-4 shrimp on each tortilla. Top with a generous spoonful of orange jicama salsa, a slice or two of avocado, and a sprinkle of cotija cheese.
8. Serve immediately and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
