Tequila Marinated Fish & Shrimp Tacos
Cook time
Total time
Serves: 8-10
Shrimp Marinade
  • 2 lbs. shrimp, peeled and de-veined, sliced in half if they are too large to fit inside a taco
  • juice of 1 orange
  • zest of ½ an orange
  • juice of 2 limes
  • 1 jalapeño pepper, minced
  • ¼ cup tequila
  • ½ teaspoon granulated sugar
Fish Marinade
  • 1.5 lbs. fish (cod, tilapia, catfish, flounder - any flaky fish), cut into bite-sized pieces
  • juice of 1 orange
  • juice of 1 lime
  • 2 tablespoons tequila
Cooking the Fish
  • 1 cup Panko bread crumbs
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying
  • 20-25 corn tortillas, warmed
  • lime wedges, for garnish
  • red cabbage salad, for garnish
  • diced mango, for garnish
  • pico de gallo, for garnish
  1. You are going to make two marinades: one for the shrimp and one for the fish. Start by making your shrimp marinade. Combine the orange zest and juice, the lime juice, jalapeño, tequila, and sugar. Place the cleaned and cut up (if necessary) shrimp in a large Ziploc bag and pour the marinade over them. Let them marinate for 20-30 minutes. Don't let them go for any longer, due to the acidity of the citrus.
  2. Now prepare your fish marinade. Cut your fish into bite-sized pieces and place in a Ziploc bag. Combine the orange juice, lime juice, and tequila, then pour it over the fish. Marinate the fish in this for no more than 10 minutes, again, due to the citrus.
  3. When everything is ready to cook, prepare two large skillets: one for the shrimp and one for the fish. Heat each over medium-high heat. In the shrimp pan, add about 2 tablespoons of oil. In the fish pan, add about ¼ cup of oil. Allow them both to heat before adding in the seafood.
  4. To make the breading for the fish, combine the panko, flour, salt, ancho chili powder, and pepper. Whisk to combine and drain the marinade from the fish. Dip the fish in the breading, then add to the hot oil in the pan, frying in batches for 2 minutes or so on each side, until golden and cooked through. Remove the cooked fish from the pan with a slotted spatula and set on another plate, then cover with foil to keep warm.
  5. For the shrimp, drain them from the marinade and cook them in batches over medium-high heat for 2-3 minutes on each side, until pink and cooked through. Place them on another plate and cover with foil until ready to serve.
  6. When you are ready to serve, heat your tortillas in the oven or on your burner, fill with the shrimp or fish, and top with your favorite toppings. Happy Cinco de Mayo!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/05/05/tequila-marinated-fish-shrimp-tacos/