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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.
Source: Nicole B.
Cook Time:20 minutes
Total Time:20 minutes
Servings: 2
Calories (Estimated): 616kcal

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

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.
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