I am definitely not above adding tequila to a salad.
Strangely, I actually like tequila — the flavor is great — so why not celebrate Monday with it in a salad?
Even while I’m still cooking on an electric skillet, I wanted to mix tex‑mex with derby week dinners. As delicious as cheesy, meaty tacos sound, a lighter dinner now and then is a good idea. Enter tequila‑marinated shrimp — it sounds like a menu item I would order immediately.
This salad is all about the toppings that turn it into a full meal: sweet corn, juicy tomatoes, avocado (because seriously, who isn’t eating avocado?), sliced jalapeños, diced radish and crunchy torn tortilla pieces made from baked or toasted tortillas. And a honey‑lime vinaigrette to finish it off.
The shrimp marinade is something I could make every week: tequila, olive oil, fresh lime juice and zest, minced garlic, chili powder, cumin, salt and pepper. It’s simple, but when the shrimp are grilled, pan‑seared or roasted, the flavor is outstanding. One bite and we were both pleasantly surprised.
We ate ours standing in the small, undemolished section of the kitchen, shrimp straight off the griddle with plastic forks — glamorous, right? Big salads like this make a satisfying main course. On my heavier cooking days, I often have leftover ingredients that become part of these kinds of salads, and I’ll toss together whatever looks good.
But a salad has to be more than a few sad veg and cheese — it should be substantial. This one is, and it even skips bacon without feeling incomplete.
The idea came from my crunchy taco salad recipe, which I make all the time, but I wanted new taco flavors and a short break from kale. The result is fresh, bright and delicious — a salad I would happily eat every day.
Tequila Shrimp Taco Salad
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Ingredients
- 1 pound raw peeled and deveined shrimp
- 4 tablespoons 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 olive oil, if needed
- 6 to 8 cups spring greens
- 3 radishes, diced
- 1 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced
- 1 avocado, thinly sliced
- 1/2 cup sweet corn
- 3 tablespoons chopped fresh cilantro
- queso fresco, crumbled
- salt and pepper, to taste
Honey Garlic Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
- 6 tablespoons olive oil
Instructions
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Place the shrimp in a bowl or large resealable bag. Whisk together the olive oil, tequila, garlic, lime juice and zest, chili powder, cumin, salt and pepper. Pour the marinade over the shrimp and toss to coat. Let sit 20 to 30 minutes while you prepare the salad ingredients.
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Heat a grill, large skillet or pan over medium heat. Add the shrimp in one or two batches and cook until golden and opaque, about 2 to 3 minutes per side. Transfer the cooked shrimp to a plate.
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In the same skillet, toast the tortilla pieces. If needed, add 1 to 2 teaspoons of oil or butter. Cook until golden and crisp, about 2 minutes per side. Drain on a paper towel.
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Assemble the salad: fill bowls with greens, then top with shrimp, radish, tomatoes, jalapeño, avocado, corn, cilantro and crumbled queso fresco. Season with salt and pepper, drizzle with the honey‑garlic vinaigrette and serve.
Honey Garlic Vinaigrette
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Whisk together the red wine vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper, then whisk in the olive oil until the dressing is emulsified. Store in the fridge if not using immediately.
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That definitely evens out the margaritas. I swear.