Foodie Friday: Tequila-Lime Shrimp Tacos with Mango-Radish Salsa


This is probably one of my favorite recipes at the moment and I love food. Besides, who doesn’t love tacos? Hot summer days call for lighter foods that are still delicious and this recipe fulfills both of those requirements. This recipe is a bit sweet but I’ll give you some tips that help turn up the heat. Also, this recipe is super easy.

**Note** This recipe is set up for two people for one meal (although there was leftover salsa).



  • ½ lb Shrimp (peeled and deveined)
  • ½ Shot Tequila
  • 1-2 Cloves Garlic (Minced)
  • 2 Tbs Cilantro
  • ¼ Tsp Sea Salt
  • ½ Tsp Red Pepper (add more if you like it spicer)
  • Olive Oil


  • 12-15 Cherry Tomatoes (Quartered)
  • ⅓ C. Radishes (Sliced)
  • ½ Mango (Cubbed)
  • 2 Tbs. Cilantro
  • 2 Tbs. Chives
  • ½ Lemon (Juiced)
  • Salt and Pepper to Taste


  • Tortillas (I’m a flour fan but if you prefer corn go for it)
  • Sliced Avocado


  1. Marinate the shrimp. Mix all the ingredients in a bowl and drizzle with olive oil. Set aside.
  2. Dice and slice up mango, radish and tomatoes them combine in a small bowl. Add cilantro and chive, juice half a lemon over everything. Salt and pepper to taste. Let sit for at least 20 minutes to allow all the flavors to mix.
  3. In a skillet heat up ½ Tbs. olive oil. Remove shrimp from marinade and cook on medium-high heat for about five minute. Don’t over cook.
  4. Taco building time: shrimp, salsa, and avocado slices. 

As you can see this recipe is super simple. Couple of notes: feel free to grill the shrimp. I considered it but it’s really hot outside and I like the AC. Second note: if you like heat in your salsa feel free to dice up a jalapeno and add it or add some red pepper flakes.

I can’t wait to hear what you think of this recipe. Let me know if you make any variations to it, I’d love to try them. Have a great Friday and an awesome weekend!img_2421

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