Is chorizo good for tacos?

Absolutely! Chorizo is basically made for tacos. The rendered fat creates an incredible base, and the spices are a flavor explosion. Using fresh Mexican chorizo is key to a great flavor in chorizo and shrimp tacos .

What goes well with shrimp tacos?

Besides chorizo (obviously), shrimp tacos love anything fresh and acidic. Think lime, avocado, crisp vegetables, and cooling elements like crema or cheese sauce with feta . The key is balancing that rich, oceanic flavor.

What toppings go on chorizo tacos?

The classics work great: diced onion, cilantro, lime wedges, and creamy elements. But don't be afraid to experiment! Toppings like pickled red onions , roasted corn , or even a dollop of feta pesto work well with this dish.

What are some common mistakes to avoid when making shrimp tacos?

Overcooking the shrimp is mistake number one – they go from perfect to rubber in 30 seconds. Also, not patting them dry before cooking, using too small of a pan, and forgetting acid. Lime juice is crucial for great chorizo and shrimp tacos .

What cheese is best for shrimp tacos?

Queso fresco is my go-to because it's mild and doesn't compete. Feta works too if you want more personality. Avoid anything too melty or strong – you want the cheese to complement, not dominate these chorizo and shrimp tacos .

When to avoid eating shrimp?

If you're allergic, if they smell fishy instead of ocean-y, or if they've been sitting in your fridge for more than two days. When in doubt, cook them a little longer. Better safe than sorry.

Ultimate Chorizo And Shrimp Tacos: 5 Easy Steps to Taco Heaven

Description

These chorizo and shrimp tacos combine smoky Spanish sausage with sweet, tender shrimp for the ultimate fusion taco experience. Perfect for weeknight dinners or impressive enough for entertaining.

Ingredients

Scale

Essential Players You Can’t Substitute

For the Protein Power Couple:

8 oz Mexican chorizo (fresh, not cured)

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

For the Supporting Cast:

8 small corn tortillas

1 medium white onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and diced

1 red bell pepper, strips

2 tablespoons fresh lime juice

1/2 cup fresh cilantro, chopped

1/2 cup crumbled queso fresco

The Flavor Enhancers

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

1/2 avocado, sliced

2 tablespoons Mexican crema

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Instructions

The Prep Work (Don’t Skip This Part)

Step 1: Get Your Shrimp Right Pat those shrimp dry with paper towels. Wet shrimp will not get that nice sear we’re after for perfect chorizo and shrimp tacos. Season them with salt, pepper, and half the smoked paprika. Let them sit for 10 minutes.

Step 2: Start with the Star Heat a large skillet over medium-high heat. Add the chorizo first – no oil needed because this stuff renders its own fat. Break it up with a wooden spoon and let it get crispy, about 5-7 minutes.

The Actual Cooking (Where the Magic Happens)

Step 3: The Shrimp Situation Remove the chorizo with a slotted spoon (but leave that beautiful fat behind), and add your shrimp to the same pan. They should sizzle when they hit the fat. Cook them for about 2-3 minutes per side until pink with golden edges.

Step 4: Veggie Time In the same pan, toss in the onion, bell pepper, and jalapeño. Sauté for 3-4 minutes until softened. Add the garlic and cumin, keep cooking for another minute until fragrant.

Step 5: Assembly Line Magic Add the chorizo and shrimp back to the pan, toss with lime juice and half the cilantro. Warm your tortillas and start loading them up for the perfect chorizo and shrimp tacos.

Notes

Don’t overcook the shrimp – they continue cooking slightly even after removing from heat.
Make sure to use Mexican chorizo (fresh) not Spanish chorizo (cured).
The rendered chorizo fat is key to the flavor, so don’t drain it.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Mediterranean Dinner Recipes
Method: Sauté
Cuisine: Mexican-Mediterranean Fusion

Nutrition

Serving Size: 2 tacos
Calories: 485 kcal
Sugar: 8g
Sodium: 890 mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g
Cholesterol: 185 mg