Margarita Shrimp Tacos
2 months ago

Margarita Shrimp Tacos

These flavorful shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the seeds and ribs from inside the peppers. If you don’t feel like firing up the grill, you can cook the shrimp in a large skillet over medium-high heat instead.

4 servings (2 tacos per person)
Preparation time: 1 hour and 15 minutes, including marinating time


1 pound raw shell-on shrimp, rinsed, divided*
1 lemon, quartered
1 lime, quartered
2 serrano peppers, sliced
½ cup tequila
1 cup guacamole, divided (see recipe below)
½ cup Lunds & Byerlys Fire Roasted or Mild Roasted Corn Salsa
2 cups shredded lettuce, divided
1 bunch cilantro, washed, dried and chopped
2 tomatoes, diced and divided
8 ounces Cotija cheese, crumbled
8 tortillas


  1. In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
  2. Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
  3. Drain shrimp and discard marinade.
  4. Using a grill basket or skewers, grill shrimp for about 2 minutes per side, until opaque. Remove and let cool. Peel shrimp once it is cool enough to handle.
  5. Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
  6. When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.

Lunds & Byerlys Fresh Guacamole


4 ripe Hass avocados
1-2 Bushel Boy Vine-Ripened Tomatoes, diced
2 tablespoons Italia Lime Juice
2 tablespoons fresh chopped cilantro
1 jalapeño pepper, finely chopped, with seeds
1 teaspoon fine- or medium-grind sea salt


  1. Wash and air dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
  2. Cut avocado in half, remove pit and scoop avocado into a medium-sized bowl.  Toss and coat with lime juice. Add salt and, using a fork or potato masher, mash until about half chunky and half smooth.
  3. Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.

*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
**Washed cilantro can be placed in a lettuce spinner to remove excess water. If you really want a punch of cilantro flavor, include about half of the stems when trimming and chopping the cilantro, as they contain more flavor than the leaves.