Shrimp and Chorizo Tacos
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Unrated
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Cook Time
20 mins
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Total Time
20 mins
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Servings
2
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Calories
616 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp and Chorizo Tacos
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These shrimp and chorizo tacos combine crispy browned Mexican chorizo and juicy shrimp cooked with smoked paprika.
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Ingredients
For the shrimp and chorizo filling:
- 1 teaspoon olive oil mild
- 4 ounces Mexican chorizo sausage bulk
- 4 ounces Shrimp raw, thawed, peeled, deveined, cut into ¾-inch chunks
- 1 teaspoon smoked hot paprika or smoked sweet paprika
- ⅛ teaspoon cumin ground
For the tacos:
- 6 corn tortillas 5-inch diameter
Toppings:
- about 1 cup lettuce shredded
- about 3 tablespoons diced tomato
- about 3 tablespoons sour cream
- about 3 tablespoons cheddar cheese grated
- about 3 tablespoons cilantro chopped
Instructions
For the shrimp and chorizo filling:
- Heat the oil in a skillet or a pan until shimmering.
- Add chorizo and cook until starting to brown (about 4 minutes). Use a spatula or wooden spoon to break up the bulk meat as it cooks.
- Add the shrimp. Continue to cook shrimp and chorizo together until the shrimp are pink and opaque in the center (about 3 minutes).
- Stir in the paprika and the cumin. Transfer to a bowl and set aside.
For the tacos:*
- Wipe the empty pan with a paper towel, then set back on the heat. Heat the tortillas in the pan, one by one, each for about ½ minute on each side. Using kitchen tongs, transfer the tortillas onto plates.
- Add shrimp and chorizo to tortillas, then add toppings. Serve immediately.
Notes
- *Heating up corn tortillas before using them as taco shells serves two purposes:
- They will taste better after heating.
- They will become much less brittle after heating so you can fold them without having them break at the fold.
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