Fustini's Oils and Vinegars
Tequila Shrimp Taco Salad

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Tequila Shrimp Taco Salad


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Tequila Shrimp Taco Salad


  • 1 pound raw peeled and deveined shrimp
  •  tablespoons Fustini's Persian Lime olive oil
  • 2 tablespoons tequila
  • 2 garlic cloves minced
  • 1 lime juiced and zested
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 4-inch tortillas, cut into pieces
  • 1 to 2 teaspoons Fustini's Chipotle olive oil
  • 6 to 8 cups of spring greens
  • 3 radishes diced
  • 1 cup cherry tomatoes halved
  • 1 jalapeño pepper thinly sliced
  • 1 avocado thinly sliced
  • 1/2 cup sweet corn
  • 3 tablespoons chopped fresh cilantro
  • queso fresco cheese crumbled
  • salt and pepper for taste
Honey Vinaigrette


For more heat, substitute spice-infused olive oil or use Jalapeno Lime balsamic in the vinaigrette. Adapted from howsweeteats.com


Step 1. 

Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.

Step 2. 

Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.   To that same skillet, you can add your tortilla pieces, add a teaspoon or 2 of olive oil. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.  

Step 3. 

To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!

Step 4.  Honey Vinaigrette

Whisk together the vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!

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