Honey-Lime Tequila Shrimp Tacos with Avocado and Chipotle Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4 (2 tacos each)
  • ½ tsp salt
  • 2 Tbsp honey
  • juice of 2 limes
  • ½ cup tequila
  • 1 tsp ground cumin
  • ¼ tsp ancho chili powder
  • 1 lb raw shrimps, peeled and deveined
  • 1 medium onion, thinly sliced
  • 1 tsp olive oil
  • 1 avocado, diced
  • 2 cups red cabbage, thinly sliced
  • 8 (6-inch) corn tortillas
  • ½ cup fresh cilantro, minced
Chipotle Cream
  • juice of 1 lime
  • ½ cup 2% plain Greek yogurt
  • ½ to 1 chipotles in adobo
  • ¼ tsp salt
  1. In a medium bowl, whisk to combine the salt, honey, juice of 2 limes, tequila, cumin, and ancho chili powder. Add the shrimp and thinly sliced onion; toss well to coat shrimp and onion well; refrigerate for 1-2 hours.
  2. In a large skillet, heat the olive oil over medium-high heat. From the marinade, add the onion and then the shrimp, cooking 4-5 minutes or until onion are tender and translucent and shrimp are pink.
  3. Meanwhile, blend or food process the Chipotle Cream ingredients together and transfer to a small bowl for serving.
  4. To assemble tacos, place 2 ounces of shrimp and several onion slices on each tortilla. Top with red cabbage, avocado, cilantro and the Chipotle Cream. Serve immediately.
Recipe adapted from Tartine and Apron Strings

The onions need a bit longer to cook than the shrimp, so try using tongs to add the onion first and then the shrimp to avoid over-cooking the shrimp.
Nutrition Information
Serving size: 2 tacos Calories: 411 Fat: 12.3 Carbohydrates: 39.8 Sugar: 8.0 Sodium: 486 Fiber: 7.8 Protein: 30.5 Cholesterol: 152
Recipe by Prevention RD at https://preventionrd.com/2014/03/honey-lime-tequila-shrimp-tacos/