Servings
Font
Back
0 from 0 votes

Shrimp and Chorizo Tacos

These shrimp and chorizo tacos combine crispy browned Mexican chorizo and juicy shrimp cooked with smoked paprika.

Cook Time
mins
Total Time
20 mins
Servings: 2
Calories: 616 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the shrimp and chorizo filling:
  • 1 teaspoon mild olive oil
  • 4 ounces bulk Mexican chorizo sausage
  • 4 ounces raw shrimp, thawed, peeled, deveined and cut into ¾-inch chunks
  • 1 teaspoon smoked hot or smoked sweet paprika
  • ⅛ teaspoon ground cumin
For the tacos:
  • 6 corn tortillas (5-inch diameter)
Toppings:
  • about 1 cup shredded lettuce
  • about 3 tablespoons diced tomato
  • about 3 tablespoons sour cream
  • about 3 tablespoons grated cheddar cheese
  • about 3 tablespoons chopped cilantro

Instructions

For the shrimp and chorizo filling:
    Cup of Yum
  1. Heat the oil in a skillet or a pan until shimmering.
  2. 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.
  3. Add the shrimp. Continue to cook shrimp and chorizo together until the shrimp are pink and opaque in the center (about 3 minutes).
  4. Stir in the paprika and the cumin. Transfer to a bowl and set aside.
For the tacos:*
  1. 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.
  2. 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.