Tequila Lime Shrimp Tacos With Orange Jicama Salsa

Name: Tequila Lime Shrimp Tacos With Orange Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large shrimp, peeled and deveined; 8 corn tortillas, taco sized; 1/2 large jicama, peeled and diced; For the Salsa; 1 orange, peeled and diced; 1/2 medium red onion, diced; 2 tablespoons cilantro, finely chopped; 1/4 garlic clove, grated; 1/2 tablespoon extra virgin olive oil; 1 tablespoon lime juice; For the marinade; 1 lime, juiced; 2 tablespoons tequila; 1/2 tablespoon honey; 1/4 teaspoon cumin; 1/4 cup extra virgin olive oil; 1/2 garlic clove, grated; 1/4 teaspoon salt; 1/8 teaspoon freshly cracked black pepper; 1/4 teaspoon cayenne pepper (optional)

Servings: persons

24 large shrimp, peeled and deveined
8 corn tortillas, taco sized
1/2 large jicama, peeled and diced
For the Salsa
1 orange, peeled and diced
1/2 medium red onion, diced
2 tablespoons cilantro, finely chopped
1/4 garlic clove, grated
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
For the marinade
1 lime, juiced
2 tablespoons tequila
1/2 tablespoon honey
1/4 teaspoon cumin
1/4 cup extra virgin olive oil
1/2 garlic clove, grated
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper (optional)

1
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.
2
Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
3
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.
4
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.

976

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 24 large shrimp, peeled and deveined, 8 corn tortillas, taco sized, 1/2 large jicama, peeled and diced, For the Salsa, and more.

Yes, Tequila Lime Shrimp Tacos With Orange Jicama Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!