Chipotle Tequila Shrimp Tacos

The fresh tastes of shrimp and citrus get a boozy kick with the addition of tequila in this authentic-tasting recipe. Don't forget the Old El Paso Thick ‘n Chunky salsa for the perfect taco topping.

  • Prep Time 30 min
  • Total Time 40 min
  • Servings 4



1 1/2
lb uncooked medium shrimp, thawed if frozen, peeled and deveined
cup orange juice
cup tequila
tablespoons fresh lime juice
chipotle chiles in adobo sauce, finely chopped
clove garlic, finely chopped
plum (Roma) tomatoes
cup sweet golden tomatoes
tablespoon olive oil
teaspoon salt
Dash pepper

Tortillas and Taco Shells

corn tortillas
Old El Paso™ flour tortillas for soft tacos
Old El Paso™ Stand 'n Stuff™ taco shells

Toppings, if desired

Chopped fresh cilantro
Queso fresco
Avocados, pitted, peeled and chopped
Pico de gallo or Old El Paso™ Thick ‘n Chunky salsa
Lime wedges

  • 1 In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
  • 2 Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
  • 3 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.
  • 4 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.

Expert Tips

When working with chiles, wear plastic or rubber gloves. If your hands do touch the chiles, wash them well.

Serve tacos immediately. If left to stand, the tortillas and shells will become soggy.

This succulent shrimp dish is good as is, and it's also delicious served over a green salad.