Best Tequila Tacos Recipes

GRILLED TEQUILA LIME FISH TACOS

Steps:

• For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
• For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
• To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
• Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
• To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
• In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

CHIPOTLE TEQUILA SHRIMP TACOS

Steps:

• In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
• Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
• Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
• Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.

SAUTEED TEQUILA LIME SHRIMP TACOS WITH MANGO-PINEAPPLE SALSA AND SPICY BLACK BEANS

Steps:

• 1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss. 2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side. 3. Plate one tortilla per person and serve three shrimp in each taco. 4. To make the spicy black beans: In a saucepan over medium heat, add the chopped onion and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the black beans. Stir and add the red pepper flakes. Simmer for about 5 minutes. 5. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.

TEQUILA-LIME MAHI MAHI TACOS

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

TEQUILA LIME SHRIMP TACOS

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.

TEQUILA TACOS

Steps:

• In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour.
• In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use.
• Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes.
• Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.
• Prepare the taco shells, either by frying or heating in an oven.
• For service, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, sour cream and onions to each taco. Garnish with the cilantro and Cotija cheese. Serve and enjoy!
• Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.

GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA

Steps:

• For the Halibut:.
• Heat a grill pan on high heat.
• Season the fish with salt and pepper.
• Rub the grill pan with vegetable oil.
• Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
• Baste the fish with the citrus juice.
• Turn the fish and continue to grill until cooked through.
• Remove the fish from the pan and allow to cool.
• Flake the fish and side aside while preparing the salsa.
• For the Salsa:.
• Heat a Pan on medium heat.
• Place the tomato, pepper, garlic clove, and onion in the pan.
• Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
• Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
• Mix in the tequila and season with salt and black pepper.
• To assemble:.
• Divide the flaked halibut onto the corn tortillas.
• Spoon salsa onto the fish.
• Top with cilantro and lime juice.

HONEY LIME TEQUILA SHRIMP TACOS WITH AVOCADO, PURPLE SLAW AND CHIPOTLE CREMA

Steps:

• Wash, peel, devein, and dry raw shrimps. Season with salt.
• In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator.
• Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
• Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
• Dice the avocados and squeeze juice from the remaining 1 lime.
• Thinly slice the red cabbage using a sharp knife or a mandolin.
• To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
• Toss the red cabbage with the lime vinaigrette. Set aside.
• Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
• Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
• To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
• Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
• Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA

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

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

TEQUILA AND LIME CHICKEN TACOS

Steps:

• In the slow cooker, combine all the ingredients except the tortillas and toppings.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir to blend.
• Warm the tortillas in a dry skillet over medium heat and fill them with the chicken mixture. Serve with the toppings.

HONEY LIME SHRIMP TEQUILA TACOS WITH AVOCADO, PURPLE SLAW & CHIPOLTE CREMA RECIPE - (4.3/5)

Steps:

• 1. Wash, peel, devein, and dry raw shrimps. Season with salt. 2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator. 3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill). Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside. 4. Dice the avocados and squeeze juice from the remaining 1 lime. Thinly slice the red cabbage using a sharp knife or a mandolin. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies. Toss the red cabbage with the lime vinaigrette. Set aside. 5. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle. 6. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered. 7. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

TEQUILA LIME PORK TACOS

Steps:

• 1. Place pork in large resealable bag. Combine all marinade ingredients in a small bowl and pour over pork. Refrigerate overnight,turning bag occasionally.
• 2. Place the pork chops and all of the marinade into the crockpot. Cook on low for 4 hours.
• 3. Remove pork from crockpot and shred. Place back into the crockpot juices to keep moist til ready to serve.
• 4. When ready to serve, warm the tortillas according to package directions. Place shredded pork in tortillas and top with your favorite toppings.

TEQUILA-LIME MAHI MAHI TACOS

Steps:

• Preparation In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

TEQUILA LIME SHRIMP TACOS WITH PINEAPPLE POBLANO SALSA - GIVE IT SOME THYME

Steps:

• HowToSection Shrimp Array
• HowToSection Salsa** Array

TEQUILA LIME SHRIMP TACOS

Steps:

• HowToSection Tequila Lime Shrimp Array
• HowToSection Mango Pineapple Salsa Array
• HowToSection Tacos Array