Margarita Shrimp Tacos


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A tequila-lime marinade is the secret to these delicious shrimp tacos.

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  • 1 1/2 lbs. Ocean Garden Mexican Shrimp, shellon, uncooked
  • 1/2 C. Tequila
  • 1/2 C. Lime juice
  • 1 tsp. Salt
  • 1 or 2 Garlic clove, minced
  • 2 to 3 Tbs. Olive oil
  • 2 Tbs. Cilantro, chopped
  • 2-4 Flour tortillas, 6 or 7 inches
  • Shredded lettuce as needed
  • Black Bean and Corn Relish as needed
  • Salsa fresca as needed
  • Black Bean and Corn Relish
  • 1 15 oz. can Black beans
  • 1 10 oz. can Corn kernels
  • 1/2 C. Red onion, chopped
  • 1/4 C. Olive oil
  • 2 Tbs. Lime juice
  • 1/4 tsp. Cumin, ground
  • 1/4 tsp. Oregano

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Peel and devein shrimp, retaining tails, if desired set aside. Combine tequila, lime juice, and salt, pour over shrimp and marinate no more than 1 hour. Sauté minced garlic in 1 tablespoon oil until light brown. Add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas together fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.

Black Bean and Corn Relish

Rinse and drain beans drain corn. Combine beans and corn with remaining ingredients refrigerate to blend flavors. Makes about 3 cups.

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