Tequila- Lime Shrimp Tacos with Chipotle Cream

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This recipe has been featured in a post on The Recipe Girl blog: Tequila-Lime Shrimp Tacos.

Tequila- Lime Shrimp Tacos w/ Chipotle Cream

I'm a big fan of classic fish tacos, so I decided to create a shrimp version with all of my favorite flavors... citrus, tequila, lime & chipotle.

Yield: 8 tacos

Prep Time: 45 min

Cook Time: 10 min


1 1/2 pounds large, raw shrimp, peeled & de-veined (tails removed)

juice and rind of 1 medium orange
juice and rind of 2 medium limes
1/4 cup tequila
1 Tablespoon granulated white sugar

8 ounces sour cream
1 clove garlic, minced
2 Tablespoons red onion, finely chopped
1 whole chipotle chile in adobo sauce (canned), seeded and chopped
1 teaspoon adobo sauce (from the can)
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 Tablespoon fresh cilantro, chopped
1 Tablespoon lime juice, freshly squeezed

1 Tablespoon vegetable or canola oil
1 large red bell pepper, seeded & sliced thinly
1/2 medium red onion, sliced

8 soft-taco-sized flour tortillas, warmed
1/2 head iceberg lettuce, shredded
1/2 cup fresh cilantro, chopped
lime wedges


1. Marinate Shrimp:
Place all marinade ingredients in large zip bag. Add shrimp, zip closed and move bag around to coat shrimp. Place flat in refrigerator for at least 30 minutes, turning every so often to make sure marinade is reaching all shrimp.

2. Prepare Sauce:
Whisk together all sauce ingredients in a medium bowl. Cover and refrigerate until ready for use.

3. Cook the shrimp:
Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.

4. Assemble tacos:
In warmed tortillas, place shrimp, peppers & onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.

Source: RecipeGirl.com

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  • Christine wrote:

    Amazing !! I made this today and my family loved it ? the Chipotle cream sauce was delish! I will make this again next Cinco de Mayo ..  Oh, and with the left over tequila I made tasty tequila sunrise drinks it all went well together 🙂 

  • Mark Nikkel wrote:

    This recipe is for anyone that has no clue how shrimp should taste in a taco. The marinade is a joke. I just made made this tonight. A Saturday night meal wasted. Being from So Cal, I can’t believe I actually made this assuming it would be good. Don’t waste your time

    • Lori Lange wrote:

      Is there something specific you didn’t like about them? We live in SoCal. They’re a favorite in our house!

  • Amanda wrote:

    Made this for dinner and it was delish! I used yogurt in place of sour cream, then used the sauce to make slaw. Turned out great; a little sweet on the shrimp with the spicy of the slaw. 🙂 Thanks!

  • Annabelle wrote:

    Man….I really want to make this recipe. It makes me long for home (I’m a West Coast native). Unfortunately, I live in a really hick area of the country (i.e. people here think authentic Mexican food contains copious amounts of Velveeta–I’m not joking–the “Mexican” restaurants claim to be authentic while slathering their food with this evil fake cheese product) and no one sells adobo sauce or chipotle chilis. My question is, is there anything I can use to substitute for the adobo sauce and chipotle chilis? I miss good Mexican food and I’m tired of eating sludge! Thank you in advance.

    • Lori Lange wrote:

      not really sure- you could maybe just use some chipotle chili powder instead… should be easy to locate in the spice aisle.

  • Renatta wrote:

    I made this for dinner last night and my very talented chef/gourmet-man was SO empressed! I used yogurt instead of sour cream to keep it on the healthy side and it was BIG YUM! Thank you Recipe Girl, thank you so much!

  • Melissa wrote:

    Hi, these sound amazing! I am just curious if you have ever tried the same recipe but substituting white fish such as tilapia? I am quite tempted to do that but wanted to get your feedback. Thanks!

    • Lori Lange wrote:

      I believe that tilapia would have a tough time standing up to both the marinade and the sautéing. Might need to improvise and bake it instead?

  • Katrina @ In Katrina’s Kitchen wrote:

    Okay I’ll be honest- this didn’t sound appealing to me. But after looking at your photo I want to lick my screen 🙂

  • vanillasugarblog wrote:

    ohh wonderful. thank you for sharing.
    i’m always looking for new creama sauce for my fish and shrimp tacos.
    have a good party, good luck.