Chile Margarita Shrimp Tacos Recipe

Chile Margarita Shrimp Tacos Recipe

Last night we were running late on making dinner and I needed something quick and satisfying, so I defrosted some shrimp and the Chile Margarita Shrimp Taco was born.  It's easy to make and a little Chile Margarita rub goes a long way in making this dish tasty.  Give it a shot for dinner on your next busy weeknight.


Serves: 4


  • 1 lb shrimp, tails and shells removed
  • 2 teaspoons Chile Margarita Rub
  • 1/2 small onion, sliced thin
  • cooking spray
  • 8 corn tortillas
  • Cotija cheese
  • Cilantro
  • Lettuce
  • Lime wedges


    1. Place shrimp in a medium bowl and toss with the Chile Margarita Rub mix. Set aside.
    2. Heat a skillet over medium-high heat and spray with cooking spray. Add the onion and saute until translucent, about 3 minutes. Add the shrimp and any reserved liquid and saute until opaque, about 5 minutes more. Remove from heat.
    3. While the shrimp is sauteing, warm the tortillas. Divide the shrimp between the tortillas and top with crumbled cotija, cilantro, lettuce and garnish with a lime wedge.

Serving size: 2 tortillas

Other uses for Chile Margarita:

  • Sprinkle of steak and BBQ
  • Toss cooked tilapia chunks in Chile Margarita and use as enchilada filling
  • Mix with melted butter and baste grilled corn on the cob right before serving
  • ?? the possibilities are endless