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!
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:
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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.
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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.
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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.