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Restaurants›Salt Factory Pub›Margarita Taco Recipe

Margarita Taco Recipe

Name: Salt Factory Pubs Margarita Taco Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 1 cups fresh lime juice; 0.25 cups tequila (blanco); 2 tbs orange liqueur (Cointreau or triple sec); 2 tbs olive oil; 2 tsp garlic (minced); 1 tsp ground cumin; 0.5 tsp chili powder; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 2 tbs fresh cilantro (chopped); 0.5 cups Mexican crema or sour cream; 1 tsp lime zest; 1 tbs lime juice; 1 tsp tequila (optional, for extra margarita flavor); 0.5 tsp honey or agave nectar; 0.25 tsp salt; 8 each small corn or flour tortillas; 2 cups shredded green cabbage; 1 each ripe avocado (sliced); 0.5 cups pickled red onion (thinly sliced); 0.25 cups fresh cilantro leaves; 4 each lime wedges; 1 tsp coarse kosher salt (for tortilla rims or garnish); 1 tsp hot sauce (optional); 0.5 tsp extra lime zest; 1 tbs sesame seeds or toasted pepitas

Inspired by Salt Factory Pub

Time40m

Serves4

Offered until 9PM

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Ingredients

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Margarita-marinated shrimp

1 lb large shrimp (peeled, deveined, tails optional)

1 cups Fresh lime juice

1/4 cups tequila (blanco)

2 tbs orange liqueur (Cointreau or triple sec)

2 tbs olive oil

2 tsp Garlic (minced)

1 tsp Ground cumin

1/2 tsp Chili powder

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

2 tbs fresh cilantro (chopped)

Quick margarita crema

1/2 cups Mexican crema or sour cream

1 tsp lime zest

1 tbs ReaLime juice

1 tsp tequila (optional, for extra margarita flavor)

1/2 tsp honey or agave nectar

1/4 tsp Celtic sea salt

Taco assembly

8 each small corn or flour tortillas

2 cups shredded green cabbage

1 each ripe avocado (sliced)

1/2 cups pickled red onion (thinly sliced)

1/4 cups Fresh cilantro leaves

4 each Lime wedges

1 tsp coarse kosher salt (for tortilla rims or garnish)

1 tsp hot sauce (optional)

Optional garnish / finishing

1/2 tsp extra lime zest

1 tbs sesame seeds or toasted pepitas

Method

Margarita-marinated shrimp

Make the marinade

In a medium bowl whisk together 1 cup fresh lime juice, 1/4 cup tequila, 2 tbsp orange liqueur, 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined.

Marinate the shrimp

Add 1 lb peeled and deveined shrimp to the marinade and toss to coat. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes so the acid doesn't begin "cooking" the shrimp too much). Stir in 2 tbsp chopped fresh cilantro just before cooking.

Cook the shrimp

Heat a large skillet or grill pan over medium-high heat until very hot. Add a small drizzle of oil if your pan is not nonstick. Remove shrimp from marinade, letting excess drip off, and arrange in a single layer. Cook shrimp 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F). Do not overcook. Transfer to a plate and keep warm.

Quick margarita crema

In a small bowl whisk together 1/2 cup Mexican crema or sour cream, 1 tsp lime zest, 1 tbsp lime juice, 1 tsp tequila (optional), 1/2 tsp honey or agave and 1/4 tsp salt until smooth. Taste and adjust acidity or sweetness. Refrigerate until ready to assemble.

Taco assembly

Warm tortillas

Warm 8 small tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp towel and microwave 30–45 seconds until pliable. If desired, lightly rub a lime wedge and dip rim in coarse kosher salt for a margarita-style edge before warming.

Build the tacos

Divide shredded cabbage evenly among tortillas (about 1/4 cup per tortilla). Top with 3–4 cooked margarita shrimp per taco, a few slices of avocado, and about 1 tablespoon pickled red onion each. Drizzle margarita crema over the top (about 1–1.5 tsp per taco). Garnish with fresh cilantro leaves, a sprinkle of extra lime zest and 1 tsp toasted pepitas or sesame seeds if using. Add hot sauce to taste.

Serve

Serve immediately with lime wedges on the side for additional squeezing. Offer extra crema and hot sauce for passing.

Optional garnish / finishing

Scatter extra lime zest and toasted pepitas over assembled tacos for brightness and crunch. Adjust final salt to taste.