Dinner, Lunch

Tequila, Lime, and Chipotle Shrimp Tacos

  • Prep 10 mins
  • Total 16 mins
  • Easy
  • Serves 6

This is my absolute favorite way to make shrimp in the Foodi™. It’s so easy and fast, and each bite bursts with flavor. If you have a premixed chipotle seasoning, you can use that instead of the individual spices. The tequila adds a nice layer of flavor to the shrimp, but you can easily leave out the alcohol.

STORAGE: Store the shrimp in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 2 months. Store tortillas and additional taco toppings in separate containers

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 24 large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tequila
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Nonstick cooking spray
  • 6 taco-size flour tortillas
  • 1 cup shredded lettuce
  • 2 or 3 thinly sliced radishes
  • 1 avocado, diced
  • 1 tablespoon chopped fresh cilantro
  • Sour cream, guacamole, and pico de gallo, for serving (optional)


  • Step 1

    Place the shrimp in a gallon-size resealable bag. Add the olive oil, tequila, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Massage the shrimp in the bag to coat it in the mixture. Set aside for 5 minutes to marinate. Do not marinate for much longer than 5 minutes because the lime will start to cook the shrimp.

  • Step 2

    Spray the Cook & Crisp™ basket with the cooking spray. Place the shrimp in the basket in a single layer, then lower the basket into the pot of your Ninja® Foodi™.

  • Step 3

    Select AIR CRISP, set the temperature to 390°F, and set the time to 6 minutes. Select START/STOP to begin.

  • Step 4

    The shrimp is done cooking when it has turned pink and curled into a “c” shape. When cooking is complete, remove the basket from the Foodi™.

  • Step 5

    Let the shrimp cool to room temperature, then portion it into individual containers for the week; label and refrigerate or freeze. When ready to eat, assemble the tacos with the tortillas, lettuce, radishes, avocado, and cilantro. Serve with sour cream, guacamole, and/or pico de gallo salsa (if using).