Shrimp Tacos

5 from 3 reviews


  • 1/2 pound (31-40count) shrimp, shelled and deveined
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/2 teaspoon minced seeded habanero (or less)
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/3 cup thinly sliced green onion (about 3 large)
  • 1 ounce tequila
  • Topping:
  • diced radish, cucumber, avocado, onion, cilantro


  1. Pat the shrimp dry with a towel and toss with the spices and salt and set aside for 15 minutes.
  2. Heat the oil over high heat in a heavy skillet until smoking.
  3. Lay the shrimp in a single layer in the skillet and do not disturb for 60-90 seconds, or until the bottoms are well browned and the shrimp can be easily moved.
  4. Turn gently.
  5. Add garlic and habanero and juices and shake the pan to distribute.
  6. Add green onion and tequila.
  7. Stir and cook another 30 seconds or so until the shrimp are just cooked and the sauce is slightly thickened.
  8. Serve right away.


This will easily serve two as a main course, but I think would also make a good tapas-type appetizer on toothpicks or bruschetta toasts.

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