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!