Shrimp and Chorizo Tacos combine plump, tender shrimp with spicy chorizo for a delicious and satisfying taco filling that’s super easy to make.
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I don’t know about your family, but mine is all about tacos. Forget Taco Tuesday. Every day is fair game for taco day in my house.
But as much as we all love tacos, sometimes we want a filling that is fresh and light, while still packing tons of flavor. These Shrimp and Chorizo Tacos fit the bill. It’s become one of my favorite taco recipes.
Juicy, tender shrimp keep this filling on the light side, while meaty and spicy chorizo gives them tons of flavor. Using both together keeps these tacos from being a greasy, calorie overload. And it also ensures that these shrimp tacos are outrageously tasty.
You can finish them with a spicy salsa, pico de gallo, guacamole, cilantro, lime juice if you like. But even without all that stuff, these are the best shrimp tacos I’ve had.
Ingredients to make Shrimp and Chorizo Tacos
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
These Shrimp and Chorizo Tacos are full of flavor, but they don’t require a long list of ingredients. The great thing about cooking with a heavily seasoned sausage like chorizo is that you can get a lot of taste out of that one ingredient. Here’s what you need:
- Cooked shrimp
- Chorizo
- Extra-virgin olive oil (or olive oil cooking spray)
- Chili powder
- Paprika
- Ground cumin
- Dried oregano
- Salt
- Corn tortillas
- Cilantro leaves
- Sour cream
- Mexican cheese (cotija cheese or queso fresco)
How to make Shrimp and Chorizo Tacos
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
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This shrimp taco recipe is really quick and easy to make. In fact, you can make them in just about 15 minutes from start to finish.
- Wrap the tortillas in aluminum foil and pop them in a 350ºF oven to warm them while you prepare the filling. Warming them up should take about 10 minutes.
- Start by browning the chorizo in a skillet. If you bought your chorizo in casings, split the casings and take out the seasoned sausage meat before browning.
- Heat the olive oil in a skillet over medium heat (you can use the same skillet you used for the chorizo). Add the shrimp, chili powder, paprika, cumin, oregano, and salt and cook, stirring, for 2 to 3 minutes, until the shrimp is heated through and thoroughly coated with the seasonings. Add the chorizo back to the skillet and cook for another minute, stirring occasionally, to reheat the chorizo and combine all of the ingredients.
- Fill each tortilla with some of the chorizo-shrimp mixutre and top with some of the Mexican cheese, sour cream, cilantro, and any other toppings you like.
- Serve immediately with salsa and a squeeze of lime juice.
What do you serve with these shrimp tacos?
I love to top these shrimp tacos with my famous Mexican Pickled Onions in lime juice. Mango Habanero Salsa also makes a great spicy-sweet addition. Other optional garnishes like lime juice, avocado, salsa, guacamole, and spicy cabbage take these tacos over the top.
Instant Pot Refried Beans, Instant Pot Black Beans, and Cilantro Lime Rice make great sides.
If you want to avoid pork, tacos de camaron are a great option. If you’re looking for more Mexican recipes, try spicy Camarones a la Diabla, Camarones al Mojo de Ajo, Salpicon de Res, Chilaquiles, and Homemade Chicken Enchiladas with Easy Enchilada Sauce made from scratch.
Shrimp and Chorizo Tacos
Robin Donovan
and Chorizo Tacos combine plump, tender shrimp with spicy chorizo for a
delicious and satisfying taco filling that’s super easy to make.
Ingredients
Tacos
- 1 pound medium size shrimp cooked, peeled and deveined
- 1 pound chorizo
- 2 tablespoon extra-virgin olive oil or olive oil cooking spray
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 8 corn tortillas
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup Mexican cheese cotija or queso fresco
For serving
- Salsa
- Fresh lime wedges
- Diced or sliced avocado or guacamole
Instructions
- Preheat the oven to 350°F.
- Wrap the tortillas in aluminum foil and put in the oven to heat while you prepare the filling.
- Heat a large skillet over medium-high heat and add the chorizo. Cook, stirring frequently, until the chorizo is browned, about 4 minutes. Transfer chorizo to a plate or bowl.
- Add the olive oil to the skillet. Add the shrimp and the taco seasoning, and cook, stirring frequently, just until the shrimp is heated through, about 2 minutes.
- Fill the tortillas with the chorizo and shrimp. Top with the cilantro, sour cream, and cheese.
- Top with optional toppings such as salsa, fresh squeezed lime wedges, and diced avocado.
- Enjoy!
These were just what I was looking for and they didn’t disappoint – perfect tacos – thank you!