The Spice Train

  • Recipe Index
  • About:
menu icon
go to homepage
  • Recipe Index
  • About
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Main Courses

Shrimp and Chorizo Tacos

Updated: Jan 4, 2025 · Published: Aug 12, 2022 by Nicole B. · Leave a Comment

Total Time: 20 minutes minutes
Jump to Recipe

These delicious shrimp and chorizo tacos have a hearty filling of juicy shrimp and crispy browned Mexican chorizo cooked with smoked paprika. The shrimp not only contribute flavor but also lighten up the filling and keep it from being too meaty.

Shrimp and chorizo tacos.

Ingredients and notes:

  • 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.)
  • Because chorizo already is well seasoned, this taco filling doesn't need many additional spices. I used just a little bit of cumin and a good amount of smoked paprika to complete the flavor with a nice smokiness.
  • Because you're cutting the shrimp into bite-sized chunks you can use any size shrimp for this recipe.
Shrimp and chorizo taco ingredients on a table.

How to cook the filling:

See full ingredient amounts and instructions in the recipe card below!

Browned chorizo in a pan.
  1. Brown the chorizo sausage meat.
Cooked chorizo and raw shrimp in a pan.
  1. Add the shrimp to the chorizo.
Cooked shrimp and chorizo in a pan.
  1. Cook together until the shrimp are opaque in the center.
Cooked chorizo shrimp taco filling in a pan.
  1. Stir in the spices.

Full Recipe

Shrimp and chorizo tacos.
Author: Nicole B.

Shrimp and Chorizo Tacos

These shrimp and chorizo tacos combine crispy browned Mexican chorizo and juicy shrimp cooked with smoked paprika.
Print Version (does not include images) Pin Recipe
Cook Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 2
Course: Main
Cuisine: Mexican
Calories: 616
Ingredients Equipment Method Nutrition Notes

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

Equipment:

  • measuring spoons
  • kitchen scale
  • knife and cutting board
  • cast iron skillet or non-stick pan
  • wooden spoon or spatula
  • paper towels
  • kitchen tongs
  • cheese grater
Prevent your screen from going dark

Method:
 

For the shrimp and chorizo filling:
  1. Heat the oil in a skillet or a pan until shimmering.
    1 teaspoon mild olive oil
  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.
    4 ounces bulk Mexican chorizo sausage
  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 ounces raw shrimp, thawed, peeled, deveined and cut into ¾-inch chunks
  4. Stir in the paprika and the cumin. Transfer to a bowl and set aside.
    1 teaspoon smoked hot or smoked sweet paprika, ⅛ teaspoon ground cumin
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.
    6 corn tortillas (5-inch diameter)
  2. Add shrimp and chorizo to tortillas, then add toppings. Serve immediately.
    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

Recipe 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.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 616kcalCarbohydrates: 37.7gProtein: 34.5gFat: 36.9gSaturated Fat: 14.1gCholesterol: 188mgSodium: 950mgPotassium: 631mgFiber: 5.5gSugar: 1.9gCalcium: 218mgIron: 3mg

More great pairings of chorizo and other meat and seafood:

  • For another great Mexican-inspired dish try these chicken and chorizo fajitas.
  • For two meaty pasta sauces try this chicken and chorizo pasta and this bacon and chorizo pasta sauce.

Comments

No Comments

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Photo of the website owner.

Hi there!

I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

More about me

Popular Recipes & Guides:

  • Two slabs of raw baby back ribs with mustard rub in a baking dish.
    Mustard Rib Rub
  • Yellow chicken curry in a bowl on a wooden coaster.
    Thai Pineapple Yellow Chicken Curry with Coconut Milk
  • Smoked paprika rub in a glass jar.
    Smoked Paprika Chicken Rub
  • A yellow, a red and a white onion on a table.
    Onion to cups conversion (sliced, chopped, medium-diced, minced)

Footer

^ back to top

About

  • Contact

As seen on:

Legal

  • Privacy Policy
  • Terms of Use

Copyright © 2025 The Spice Train

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required