Servings
Font
Back
Tequila Shrimp Taco Salad
5 from 44 votes

Tequila Shrimp Taco Salad

Tequila Shrimp Taco Salad layers marinated shrimp grilled to golden doneness over fresh spring greens, complemented by crunchy radishes, cherry tomatoes, jalapenos, avocado slices, sweet corn, and crumbled queso fresco. Toasted tortilla pieces add crispness, while a honey garlic vinaigrette ties the flavors with a balance of sweet and tangy notes. The tequila marinade imparts a subtle boldness characteristic of this salad.

Total Time
1 hr
Servings: 2 generously
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound Shrimp raw, peeled and deveined
  • 4  tablespoons olive oil
  • 2 tablespoons tequila
  • 2 garlic minced, cloves
  • 1 lime juiced and zested
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tortilla 4-inch, cut into pieces
  • 1 to 2 teaspoons olive oil if needed
  • 6 to 8 cups spring greens
  • 3 radish diced
  • 1 cup cherry tomato halved
  • 1 jalapeno pepper thinly sliced
  • 1 avocado thinly sliced
  • 1/2 cup sweet corn
  • 3 tablespoons cilantro chopped, fresh
  • queso fresco cheese crumbled
  • salt for taste
  • black pepper for taste
honey garlic vinaigrette 
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 3 garlic minced or pressed, cloves
  • 1 lime juiced and zested
  • 6 tablespoons olive oil

Instructions

    Cup of Yum
  1. Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
  2. Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
  3. To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
  4. To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!
honey garlic vinaigrette
  1. Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!