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Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Sour Cream

You know how much I love fall but since National Taco day is October 4 (weird to have it in the fall month) I thought why not celebrate it?!

Spicy Tequila Shrimp Tacos

Fall also means all of my tv shows have started back…Castle, Sons of Anarchy, Person of Interest, DWTS and not to mention some new ones I am trying out Manhattan Love Story, Forever, How to Get Away with Murder. And before you judge me saying I watch too much TV – I already know this.

But I also do read, cook, clean, take care of a baby and 3 dogs, study for my HR Exam and get in a workout every day. So leave my addicting TV habits alone please.

Spicy Tequila Shrimp Tacos

Time is flying by. My baby started eating rice cereal this week, he slept through the night twice…cue the excited for a milestone face but fighting back the tears face as well because he is just growing up way too fast! And the countdown continues – 45 days until we move home!

Spicy Tequila Shrimp Tacos

Mexican is probably my favorite cuisine and every who knows me knows it. I mean if I ever decided to write a cookbook (probably not going to happen) I would devote an entire chapter to Mexican food.

And anytime we have Mexican in the Hall house we always have margaritas, guacamole, and white queso.

I know this recipe title is a little lengthy but how could I not tell you about every single ingredient that goes into making this dish perfect!

Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream


  • 1 pound shrimp
  • Flour tortillas

Shrimp Marinade*

  • 2 teaspoons cumin
  • Juice of 1 lime
  • 1 teaspoon Spanish paprika
  • 1 1/2 teaspoon cayenne
  • 1/4 cup tequila

Mexican Rice

  • 2 cups cooked white rice
  • 1 can diced tomatoes drained
  • 1 cup white onion diced
  • 1 garlic clove
  • 1 jalapeno seeded and diced
  • 1 teaspoon salt

Cilantro Lime Crema

  • 1/3 cup cilantro chopped
  • 1/2 cup sour cream
  • Juice of half a lime
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder


  • Combine all the ingredients for the shrimp marinade with the shrimp in a large ziploc bag. ...Refrigerate for 30 minutes to an hour.
  • While the shrimp is marinating, combine all the ingredients for the Cilantro Lime Crema and keep in the fridge until ready to use.
  • Combine diced tomatoes, white onion, garlic clove, jalapeno and salt in a blender. Pulse and pour into a large sauce pan. Add the cooked rice and simmer on medium low for 15 minutes.
  • Assemble tacos with shrimp, Mexican rice and a dollop of cilantro lime crema.


*The thing about this marinade is you can adjust the seasonings to the level of spice you want.


Taco Tuesday - Hall Nesting

Wednesday 28th of January 2015

[…] What’s your go to taco? Next Taco Tuesday I might cook some shrimp tacos. […]

Ribollita - Tuscan Vegetable Soup - Hall Nesting

Tuesday 7th of October 2014

[…] the quiet blog for days – other days I can’t stop rambling whether it’s about TV shows or […]

Friday Feedings - Hall Nesting

Monday 6th of October 2014

[…] weekend? Friday night we are having Mexican just so I can reshoot some pics of my white queso and Spicy Tequila Shrimp Tacos and yes okay because I’m a little obsessed with the cuisine. And just like every Saturday our […]

Sophia @ NY Foodgasm

Friday 3rd of October 2014

This sounds DELISH Lauren! I love a good Mexican meal and love you used tequila!


Sunday 5th of October 2014

Thanks Sophia! Tequila and Mexican food always go hand in hand!

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