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.
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.) 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!
- 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.
How to cook the filling:
See full ingredient amounts and instructions in the recipe card below!
- Brown the chorizo sausage meat.
- Add the shrimp to the chorizo.
- Cook together until the shrimp are opaque in the center.
- Stir in the spices.
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
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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Shrimp and Chorizo Tacos
These shrimp and chorizo tacos combine crispy browned Mexican chorizo and juicy shrimp cooked with smoked paprika.
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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
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:
- Heat the oil in a skillet or a pan until shimmering.1 teaspoon mild olive oil
- 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
- 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
- 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:*
- 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)
- 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
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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