Tequila Shrimp Chilaquiles

Ingredients

• to tasteolive oil
• to tasteshrimp
• to tasteCuban seasoning
• to tastesalt
• to tasteblack pepper
• to tastetequila
• to tastered onion
• to tastecorn
• to tastesalsa verde
• to tastetortilla chips
• to tastecheese
• to tastejalapeño
• to tasteavocado
• to tastecoriander
• to tastesour cream

Instructions

1. 1

   Season the shrimp

   In a medium bowl, mix the olive oil, shrimp, Cuban seasoning, salt and pepper. Heat a large cast-iron frying pan over a medium-high heat.

2. 2

   Cook the shrimp

   Add the shrimp to the hot pan, working in batches if needed. Cook for about 1 minute per side, adding the tequila around 30 seconds before taking the shrimp out. Let it sizzle and loosen the browned bits from the pan. Remove the shrimp and set aside.

3. 3

   Cook the vegetables

   Using the same pan over the same heat, sauté the red onion and corn for a few minutes, until lightly golden. Add the salsa verde, stir to combine and bring to a simmer.

4. 4

   Layer the chips

   Transfer the salsa verde mixture to a bowl. Arrange the tortilla chips in an even layer in the cast-iron pan, then pour the salsa mixture over them. Add the shrimp and top with cheese.

5. 5

   Grill and garnish

   Place the pan under the grill for about 3–5 minutes, or until the cheese is golden. Remove from the oven and finish with jalapeño, avocado, coriander and sour cream.

What are chilaquiles?

Chilaquiles are a Mexican dish built around tortilla pieces softened in salsa, often served with toppings. This version turns that idea into a hearty skillet meal, using tortilla chips, salsa verde and shrimp.

The recipe combines a quick tequila-seared topping with melted cheese and fresh garnishes. The mix of crisp edges, saucy chips and cool toppings gives each serving contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 31g protein, 49g carbs, 31g fat.

Tortilla chips and corn provide most of the carbohydrates, while olive oil, cheese, avocado and sour cream contribute much of the fat. Shrimp supplies the main protein. Serve with a generous portion of salad or vegetables alongside for a more balanced plate.

Seasoning and shrimp

Cuban seasoning: coat the shrimp evenly with the seasoning, oil, salt and pepper before they hit the pan. The source does not give quantities, so season to your taste.

Tequila: add it close to the end of cooking, as directed, and let it sizzle briefly in the hot pan. The browned bits lift into the cooking juices and add savoury flavour.

Build the salsa base

Golden vegetables: cook the red onion and corn until they pick up a little colour, rather than letting them sit untouched. This gives the salsa mixture a more rounded, sweet-savoury taste.

Salsa verde: bring it just to a simmer before pouring it over the chips. Stir it through the vegetables so the sauce is evenly distributed.

Keep some crunch

Even layer: spread the tortilla chips across the pan before adding the sauce. A level layer helps the toppings reach the whole dish.

Quick grill: the chips will soften where they meet the salsa, while exposed edges can stay crisp. Grill only until the cheese turns golden, then serve promptly.

Cook the shrimp carefully

Small batches: avoid crowding the pan; cook the shrimp in batches if needed. This gives them room to sear rather than steam.

Doneness: the method allows about 1 minute per side, but shrimp size and pan heat can vary. Take them off once they are opaque and cooked through, then add them back for the final layering.

Finish with fresh toppings

Cool contrast: avocado and sour cream soften the heat and richness of the salsa and cheese. Add them after grilling so they stay fresh.

To serve: bring the skillet to the table and portion it while hot. A simple green salad or sliced vegetables make an easy side.

Recipe notes & tips

• Pat the shrimp dry before seasoning so they sear more readily.
• Have the toppings ready before you start cooking, as the shrimp and final grilling move quickly.
• Use a large cast-iron pan that can safely go under your grill.
• Add the tequila carefully to the hot pan and keep your face and hands clear of rising steam.
• Serve as soon as the cheese is golden to preserve some crunch in the chips.

Variations

• Adjust the heat: use less jalapeño for a milder finish or add more for extra kick.
• Change the cheese: use a cheese that melts well and grate it for an even topping.
• Add black beans: scatter drained beans over the chips for a heartier dish.
• Use another salsa: swap in a red salsa if you do not have salsa verde.
• Make it vegetarian: leave out the shrimp and add extra corn and beans.

Common mistakes to avoid

• Crowding the pan: the shrimp may steam instead of sear; cook them in batches.
• Overcooking the shrimp: they can turn firm and rubbery; remove them after they are just opaque.
• Skipping the simmer: cold salsa may not coat the vegetables evenly; bring the mixture to a simmer first.
• Soaking the chips: too much salsa can make them soggy; pour it over in an even layer and serve promptly.
• Leaving the pan under the grill too long: the cheese can burn; check it after 3 minutes.

How to store

This dish is best eaten freshly made, as the tortilla chips soften as they stand. Refrigerate leftovers promptly in a covered container and eat within 1–2 days; reheat in an oven until hot, though the chips will not regain all their crispness. Keep fresh garnishes separate where possible.

Frequently asked questions