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Gluten-Free Tequila-Agave Shrimp Tacos


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  • 10 shrimp, deveined, and tails cut off
  • 2 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 1/4 cup tequila
  • 3 Roma tomatoes, diced
  • 2 limes, juiced
  • corn tortillas, warmed
  • 1/2 ½ head of a small red or green cabbage, sliced thinly
  • 2 teaspoons white wine vinegar
  • 1 teaspoon olive oil
  • sea salt and pepper to taste



Step 1

Saute oil, add onion and garlic, cook until translucent. Add shrimp, saute 3-4 minutes, or until opaque over medium-high heat.

Add tequila, light, and flame off alcohol (be careful, flames can get high). Add tomatoes, cook another 3-4 minutes. Add lime juice.

While shrimp is cooking, place the sliced cabbage in a bowl and toss with vinegar, olive oil, salt and pepper. Place shrimp on warmed corn tortillas with sliced cabbage.

The tequila shrimp also tastes great on a salad or gluten-free pasta.

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