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Shrimp and Chorizo Tacos

Shrimp and Chorizo Tacos combine plump, tender shrimp with spicy chorizo for a delicious and satisfying taco filling that’s super easy to make.

Overhead shot of shrimp and chorizo tacos.

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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.

why you’ll love shrimp and chorizo tacos


  • FAST & EASY – These Shrimp and Chorizo Tacos are super quick to make—start to finish in less than 15 minutes.
  • SATISFYING – They’re filling without being heavy.
  • LOADED WITH FLAVOR – They are full of flavor and you can make them spicy or mild, depending on what you like.
  • FEWER THAN 10 INGREDIENTS – They pack a lot of flavor with only a few ingredients.
Overhead shot of the ingredients needed to make shrimp and chorizo tacos.

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.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with salsa and a squeeze of lime juice.
overhead shot of a platter of the tacos.

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’re looking for more Mexican recipes, try my 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.

Strait on shot of 3 chorizo and shrimp tacos.
low angle shot of two shrimp and chorizo tacos on a plate.

Shrimp and Chorizo Tacos

Robin Donovan
Shrimp
and Chorizo Tacos combine plump, tender shrimp with spicy chorizo for a
delicious and satisfying taco filling that’s super easy to make.


4.86 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish Recipes
Cuisine Mexican
Calories 1030 kcal

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! 

Notes

1. You can substitute shredded cheddar for one of the Mexican Cheeses.
2. If using fresh shrimp, heat the olive oil first and then add the shrimp to the pan and sauté for 4-5 minutes until the shrimp are pink and the tails are red in color.  Fresh shrimp start out grey, so it’s easy to tell when they are done. 
3. I use corn tortillas because where I come from, they’re not tacos if they’re made with flour tortillas, but I know there are parts of the world where people disagree. So you can go ahead and make your shrimp taco in a flour tortilla if you want. I won’t complain!

Nutrition

Serving: 1Calories: 1030kcalCarbohydrates: 36gProtein: 62gFat: 72gSaturated Fat: 25gPolyunsaturated Fat: 42gCholesterol: 369mgSodium: 3007mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!
By on February 24th, 2022

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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