Secret Recipe Club: August–Tequila-Lime Shrimp Tacos

Time for the Secret Recipe Club again!  This month, I was assigned the blog The Weekend Gourmet.  I feel so lucky to have been assigned another great blog, Wendy has plenty of great recipes on her blog with great directions and pictures.  Trying to stick to my theme of everything being primarily cooked on the grill (with a few exceptions of course) was a bit more difficult this time around, at least until I came across some wonderful taco recipes.  I decided on Wendy’s Tequila-Lime Shrimp Tacos.  The recipe is very easy to make, but packs a good amount of flavor.  The only thing with the recipes I wish I could have done is find good-looking avocados, which I had to omit.  Both stores I stopped at when making this dish had these really disgusting looking avocados that were actually over ripe, so I had to omit them.  In the long run, it didn’t matter, because these tacos were amazingly good.

These tacos were cooked in a skillet with a wonderful flavor tequila-lime sauce and served with a creamy lime sauce on the taco.  Amazingly tasty, but I had to adapt for the grill.  I turned the buttery, tequila, and lime juice into a marinade for the shrimp.  After sitting in the marinade for about 1 to 2 hours, I tossed them shrimp on the grill.  For the creamy lime sauce I decided to add a bit of heat with a Chipotle in Adobo sauce (just like bacon, Chipotles make everything better), and decided to use full fat Mayonnaise and Sour Cream.


  • 1/4 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 2 Lime, juiced, divided
  • 1 Chipotle Pepper in Adobo (with drippings), finely chopped
  • 1/4 cup Olive Oil
  • 4 tablespoons Butter
  • 3 Garlic Cloves, minced
  • 1 Serrano Pepper, seeded and minced
  • 1 pound Medium Shrimp , peeled and deveined
  • 1/3 cup Tequila
  • Shredded Lettuce
  • 2 Roma Tomatoes, diced
  • Coarse Salt
  • Tortillas


Start of by preparing the Creamy Chipotle-Lime sauce by mixing together the sour cream, mayonnaise, juice of 1 of the limes, and the chipotle pepper in adobo.  Cover and store in the refrigerator until ready to use (let it sit for at least 1 hour for the smoky heat to penetrate).

Prepare the marinade for the shrimp by melting the butter in a sauté pan, then add in the garlic and serrano pepper.  Cook for a couple of minutes and turn off the heat.  Add in the juice of the other lime, tequila, olive oil, and a pinch of salt.   Let the mixture come down to room temperature and add to a bowl with the shrimp.  Make sure to mix around well so all pieces of shrimp are covered in the marinade.  Let the shrimp marinade for about 1 to 2 hours in the refrigerator.

Prepare the grill for medium-high direct grilling and place the shrimp on the grill.  Grill for about 3 to 4 minutes (until pink).  Remove from the grill.

Prepare the tacos by putting a few pieces of shrimp, tomatoes, and lettuce in each tortilla and then top off with the chipotle-lime cream sauce.