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Chipotle Tequila Shrimp Tacos
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Prep Time:
30 minutes
Total Time:
40 minutes
Spicy Chipotle Tequila Shrimp Tacos with zesty citrus flavors, perfect for a fun twist on taco night. Top with avocado and pico de gallo for a customizable meal!
Ingredients:
  • 1 1/2 lb uncooked medium shrimp, thawed if frozen, peeled and deveined
  • 1/2 cup orange juice
  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 1 clove garlic, finely chopped
  • 2 plum (Roma) tomatoes
  • 1 tomatillo
  • 1 cup sweet golden tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Dash pepper
  • 4 corn tortillas
  • 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
  • 4 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • Chopped fresh cilantro
  • Queso fresco
  • Avocados, pitted, peeled and chopped
  • Pico de gallo or thick & chunky salsa
  • Lime wedges
Instructions:
  • Combine shrimp, orange juice, tequila, lime juice, chiles, and garlic in a shallow dish, ensuring everything is evenly coated. Allow to marinate for 15 minutes, stirring occasionally.
  • Cut the plum tomatoes and tomatillo into wedges, and halve the golden tomatoes, then set aside.
  • Pat dry shrimp, discarding marinade. Heat oil in a 12-inch skillet over medium-high heat. Add shrimp, tomatoes, and tomatillo to skillet; season with salt and pepper. Sauté for 3 to 5 minutes, flipping halfway through, until shrimp are pink and tomatoes are tender.
  • Warm tortillas on a griddle until soft. Fill tortillas and taco shells with seasoned shrimp. Garnish generously with cilantro, queso fresco, avocados, and pico de gallo or salsa. Finish with a squeeze of fresh lime juice.

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