These easy, one-pan shrimp and chorizo tacos have a hearty filling of smoky, spicy shrimp and crispy browned Mexican chorizo. The meat and the seafood work together perfectly and make these tacos a delicious and satisfying meal.
For more great surf and turf recipes, also check out this shrimp and sausage pasta sauce and these bacon-wrapped jalapeno shrimp!
Jump to:
- What's in the shrimp and chorizo filling?
- What type of chorizo should I use?
- What size of shrimp should I use?
- How to heat up corn tortillas for tacos:
- How to cook the taco filling:
- What toppings go well with shrimp and chorizo tacos?
- How spicy are these tacos?
- How to store leftover filling:
- More delicious Mexican chorizo recipes:
- Full Printable Recipe
- Comments
What's in the shrimp and chorizo filling?
The filling for these tacos requires only a few simple ingredients. The predominant flavors come from a generous amount of smoked hot paprika, the chorizo sausage and a little bit of ground cumin.
What type of chorizo should I use?
Be sure to use Mexican chorizo bulk sausage meat and not Spanish chorizo for this recipe. (Mexican chorizo is raw, seasoned ground meat. Spanish chorizo is dried and cured sausage.)
NOTE: You need only 4 ounces of chorizo for this recipe. If you have more than that, use it to make these chorizo fajitas or this chorizo pasta!
What size of shrimp should I use?
Because you're cutting the shrimp into bite-sized chunks you can use any size shrimp for this recipe.
How to heat up corn tortillas for tacos:
It's best to heat up corn tortillas before using them as taco shells. For one, they will taste better after heating. And, just as important, corn tortillas will become much less brittle after heating so you can fold them without having them break at the fold.
Before making the filling, heat up the empty skillet and heat each tortilla for about half a minute on each side. Then set the warmed tortillas into a taco holder or onto plates.
How to cook the taco filling:
See full ingredients & instructions in the recipe card below!
The taco filling is easy to make and you only need one skillet.
Step 1. Brown the chorizo sausage meat.
Step 2. Add the shrimp to the chorizo.
Step 3. Cook together until the shrimp are opaque in the center.
Step 4. Stir in the spices.
What toppings go well with shrimp and chorizo tacos?
Cool, shredded lettuce, diced tomato and sour cream provide the perfect contrast to the spicy meat and shrimp filling. Grated cheese adds more umami and works great with the smoky filling as well. And if you're looking for even more spici- and smokiness, drizzle this honey chipotle sauce on top!
How spicy are these tacos?
These tacos are quite spicy from the smoked hot paprika that's in the filling.
How to store leftover filling:
You can store the cooked shrimp and chorizo filling in an airtight container in the fridge for up to 2 days.
More delicious Mexican chorizo recipes:
- Chicken and Chorizo Fajitas25 Minutes
- Creamy Chicken and Chorizo Pasta (no tomato)30 Minutes
- Bacon and Chorizo Pasta Sauce30 Minutes
- Sweet Potato Gnocchi Soup with Chorizo30 Minutes
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Full Printable Recipe
Shrimp and Chorizo Tacos
Equipment:
- measuring spoons
- kitchen scale
- knife and cutting board
- cheese grater
- skillet
- kitchen tongs
- taco holders (optional)
- wooden spoon or spatula
Ingredients:
For the tacos:
- 6 corn tortillas (5-inch diameter)
For the shrimp and chorizo filling:
- 2 teaspoons 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 paprika
- ⅛ teaspoon ground cumin
Toppings:
- about 1 cup shredded lettuce
- about 3 tablespoons diced tomato
- about 3 tablespoons sour cream
- about 3 tablespoons grated cheddar cheese
Instructions:
For the tacos:*
- Heat empty skillet until hot. Heat each tortilla for half a minute on each side in the hot skillet. Using kitchen tongs, transfer tortillas into taco holders or onto plates.
For the shrimp and chorizo filling:
- Add the oil to the skillet and heat until shimmering.
- Add the 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 to the skillet and continue to cook the shrimp and chorizo together until the shrimp are pink and opaque in the center (about 3 minutes).
- Stir in the paprika and the cumin.
- Add meat to tortillas, then add toppings. Serve immediately.
Notes:
- 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.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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