Shrimp and Chorizo Tacos
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
Directions
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.
