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Chipotle Tequila Shrimp Tacos

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Chipotle Tequila Shrimp Tacos
  • Prep 30 min
  • Total 40 min
  • Servings 4
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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.
By Yvette Marquez
Updated May 14, 2013

Ingredients

Filling

  • 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

Tortillas and Taco Shells

  • 4 corn tortillas
  • 4 Old El Paso™ flour tortillas for soft tacos
  • 4 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    When working with chiles, wear plastic or rubber gloves. If your hands do touch the chiles, wash them well.
  • tip 2
    Serve tacos immediately. If left to stand, the tortillas and shells will become soggy.
  • tip 3
    This succulent shrimp dish is good as is, and it's also delicious served over a green salad.

Nutrition

Nutrition Facts are not available for this recipe
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