Tequila Shrimp Tacos

This image courtesy of Colin Ericcson

Gold tequila has a sweet distinctive flavor that lights up this taco. Shrimp sautéed in a buttery, velvety sauce and spiked with tequila and pepper delights the senses.

Makes8 tacos

Cooking MethodSauteeing



OccasionCasual Dinner Party, Family Get-together, Game Day

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free


Taste and TextureGarlicky


  • ¼ cup butter 60 mL
  • 1 tbsp olive oil 15 mL
  • 3 cloves garlic, minced 
  • 3 oz gold tequila 90 mL
  • 12 oz cooked shrimp, chopped 375 g
  • 1 tbsp chopped fresh cilantro 15 mL
  • 1 tsp hot pepper flakes 5 mL
  • 8 6-inch (15 cm) corn tortillas, skillet-warmed (see Notes)
  • 2 cups chopped salad mix 500 mL


  1. In a large skillet, heat butter and oil over medium-high heat. Sauté garlic, tequila and shrimp until shrimp is heated through, 6 to 8 minutes. Remove from heat and stir in cilantro and hot pepper flakes.

  2. To build tacos, using a slotted spoon, divide shrimp mixture equally among tortillas. Be careful not to add excess liquid. Top with salad mix. Fold tortillas in half.

Skillet-Warmed Corn Tortillas

This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.


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