The BEST Chorizo & Shrimp Tacos

These chorizo and shrimp tacos are packed with bold flavors and perfectly complemented by a tangy pickled onion salsa. Perfect for taco nights or as a flavorful salad topping!

When it comes to tacos, the combination of savory chorizo and juicy shrimp creates an irresistible dish that’s bursting with flavor. These tacos are quick, easy, and elevated with my Pickled Onion Salsa (add hyperlink to the recipe). Whether you serve them with queso fresco and guacamole in a taco shell or toss them on a salad, this recipe will become your go-to for taco night.

The History of Tacos:

Tacos are one of Mexico’s most beloved culinary staples, known for their versatility and bold flavors. From street vendors to family kitchens, tacos have been a cornerstone of Mexican cuisine for centuries. The combination of chorizo and shrimp highlights the best of land and sea, making it a popular pairing in coastal regions of Mexico. This recipe brings together those rich, spicy, and fresh elements in every bite.

What You’ll Need:

For the Tacos:

• 1 lb jumbo shrimp, peeled, cleaned, and deveined
• 2 tbsp sofrito
• 1 tsp salt
• 1 tsp dried oregano or 1/4 tsp ground oregano
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 cup Mexican beef chorizo or pork
• 1/4-1/2 cup onion, diced
• 2 tbsp sofrito
• 2 tbsp tomato paste
• Oil for cooking

How to Prepare:

For the Tacos:

1. Season the Shrimp:
   Clean the shrimp and either remove the tails or leave them on, depending on your preference. Season with sofrito, salt, pepper, cumin, and oregano. Set aside and let the shrimp marinate for 10-15 minutes while you prep everything else.
2. Cook the Shrimp:
   Heat 2 tablespoons of oil in a skillet over medium heat. Add the shrimp and sear for just 2 minutes per side. Remove and transfer to a clean plate.
3. Cook the Onions and Sofrito:
   In the same skillet, add diced onions and sofrito. Cook for about 3-5 minutes, or until the onions have begun to soften.
4. Add the Chorizo:
   Add the chorizo to the skillet and cook for 5-7 minutes, crumbling it as it cooks.
5. Combine:
   Once the chorizo is cooked, add the shrimp back into the skillet. Stir well to combine and cook for just another 2 minutes. Serve immediately.

Serving Suggestions:

• Tacos: Serve the chorizo and shrimp mixture on warm corn or flour tortillas. Top with Pickled Onion Salsa, sliced avocado, queso fresco, and a squeeze of fresh lime.
• Salad: Skip the tortillas and serve the chorizo and shrimp over a bed of mixed greens. Top with Pickled Onion Salsa, guacamole, and a drizzle of lime vinaigrette for a lighter option.
• Extras: Pair with your favorite salsas, hot sauces, or a dollop of sour cream for extra flavor.

Why This Recipe Works:

• Dynamic Flavors: The bold, spicy chorizo pairs perfectly with the juicy shrimp and tangy pickled onion salsa.
• Versatile: This recipe can be served in tacos, on salads, or even as a stand-alone protein dish.
• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or casual entertaining.

These chorizo and shrimp tacos are the perfect blend of savory, spicy, and fresh. Whether you’re serving them for taco night or reinventing them as a salad topping, they’re guaranteed to impress. Don’t forget the Pickled Onion Salsa for that extra zing!

Print Recipe

Chorizo & Shrimp Tacos

These chorizo and shrimp tacos are packed with bold flavors and are perfect for taco nights or as a flavorful salad topping!

Course: Main Course

Cuisine: Mexican

Keyword: chorizo, shrimp, tacos,

Ingredients

• 1 lb jumbo shrimp peeled, cleaned and deveined
• 2 tbsp sofrito homemade or store-bought
• 1 tsp salt
• 1 tsp dried oregano or 1/4 tsp ground oregano
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 cup Mexican beef chorizo or pork
• 1/4-1/2 cup onion diced
• 2 tbsp sofrito
• 2 tbsp tomato paste
• oil for cooking

Instructions

• Once you clean the shrimp, you can either remove the tails or leave them on. Season with sofrito, salt, pepper, cumin and oregano and set aside. Marinate shrimp for about 10-15 minutes while you prep everything else.
• Add 2 tablespoons of oil to a skillet and heat to medium. After a a few minutes, add the shrimp. Sear for just 2 minutes per side. Remove and transfer to a clean plate.
• In that same skillet, add a diced onions and sofrito. Cook for about 3-5 minutes or until onions have begun to soften.
• Add the chorizo and cook for 5-7 minutes. Crumble the chorizo as it cooks.
• Once chorizo is cooked add the shrimp back in. Stir well to combine. Cook for just another 2 minutes. Serve right away.

Notes

Storage and Reheating Tips:

• Storage:
  • Store any leftover chorizo and shrimp mixture in an airtight container in the refrigerator for up to 3 days. Keep toppings like avocado and cilantro separate to maintain freshness.
• Reheating:
  • Reheat the chorizo and shrimp in a skillet over medium heat for 3-4 minutes, stirring occasionally, until warmed through. Alternatively, use a microwave at 50% power in 30-second intervals to avoid overcooking the shrimp.
• Freezing:
  • While shrimp can sometimes lose texture when frozen, the cooked chorizo and shrimp mixture can be frozen for up to 1 month in an airtight container. Thaw in the refrigerator overnight before reheating.