This shrimp and chorizo taco recipe is totally inspired by a recipe by Jeff Mauro. I’ve used more shrimp than chorizo to lighten it up, and swapped out ingredients like beef chorizo for the pork and fat-free Greek yogurt for the Mexican crema. The results are just as delicious and perfect for summer entertaining. Actually shrimp and chorizo are a natural combo and usually pork and shrimp go together so well. I would have used pork chorizo in this recipe, except I had a guest who doesn’t eat pork. And guess what? It still tasted great!
The taco is easy to make since so much of the flavor comes from the chorizo but the toppings make this really special. Slices radishes should be mandated on all tacos…they are light a crunchy and are just so under utilized! I knew I’d be lightening up my crema. I substitute fat-free Greek yogurt for a lot of things and it is perfect here since you are mixing it with avocado which has all that good-for-you fat! This is thicker than a sauce but just as delicious.
The grilled pineapple salsa in this dish is a nice twist. You get that tropical vibe going with the pineapple and you get a little smokey taste from grilling the fruit and the onion. The charred pineapple salsa is great on seafood. Try fish tacos with pineapple salsa (both fried and grilled) or top grilled swordfish or baked tilapia with this salsa too.
If you wanted to try a different fruit inspired salsa, check out my Hatch Chili Salsa with Peaches or my Kiwano Salsa if you wanted to go wild!!! LOL. Both are fun and delicious salsa options.
The whole dish comes together pretty fast and would be great to entertain with. You can make the salsa and crema way in advance and keep in the fridge until ready to serve. I’d also cut up my limes and thinly slice my radishes on a mandoline so everything was ready to go when I was ready to serve. Then, just cook up your chorizo and shrimp when you are ready to serve.
To get started on this recipe, Let’s make the grilled salsa. While you can certainly grill the pineapple and onion on an outdoor grill, I used a grill pan. Just heat it to medium-high and spray with cooking spray. Add your pineapple (either slices or chunks of fresh pineapple) and your onion quarters to the grill pan and grill on all sides until grill marks can be seen.
Remove to a cutting board. Chops when cool and add to a bowl with the chopped parsley, jalapeno, lime zest and lime juice. Add salt and pepper and toss. NOTE: You can substitute cilantro for the parsley and indeed that is what Jeff Mauro did. BUT, I don’t like it (I must have that soap enzyme in my body that everyone talks about.) You decide.
Next, make the avocado crema. In a small food processor, add the yogurt, avocado, lime zest, salt and pepper. Blend until smooth. Put to the side.
Next up, I grill my corn tortillas on the same grill pan I used to grill the pineapple and onion. FYI: the flavor left behind from the salsa ingredients only adds more flavor to the tortillas. Grill on both sides and pile on a platter.
Heat either a non-stick or cast iron skillet over medium high heat. I like cast iron to get the chorizo a little crispy but it is a personal choice. Once hot, add the chorizo and let crisp up and cook. Remove to a paper towel lined plate to drain.
I wipe out the skillet with paper towel and then add the chopped shrimp which I season with salt and pepper. Toss and cook for a couple of minutes until pink. Don’t overcook. Remove from the heat and add back the chorizo and a squeeze of lime.
It is time to assemble the tacos. I spread on some of the avocado crema, then add the shrimp and chorizo mixture. Top with the pineapple salsa and sliced radishes. Serve with lime wedges on the side.
SIDES FOR SHRIMP TACOS
I’m always asked what to serve on the side with shrimp tacos, or in this case, shrimp chorizo tacos. French fries always work, as do, refried beans or plain black beans. But my two favorite sides remain my healthy Mexican Salad which is packed with fruit, vegetables and beans and my Healthy Coleslaw. You could also try my Spicy Pineapple and Basil Coleslaw which will emphasize the pineapple in the salsa.
If you like this recipe, and I know you will, please leave a rating and/or comment below. Then, try some of my other favorite taco recipes.
Shrimp and Chorizo Tacos
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chorizo and Shrimp:
- 4 1/2 Oz. Mexican beef or pork chorizo (about ½ a tube)
- ½ Lb. Large shrimp, peeled, tails removed and deveined, coarsely chopped
- 1 Tbsp. Lime juice
- Kosher salt and freshly ground black pepper
Grilled Pineapple Salsa:
- 3 Slices pineapple (or chunks), fresh
- 1/2 yellow onion, sliced
- ½ Tbsp. Olive oil
- 1 Tbsp. Fresh Italian parsley (or cilantro), chopped
- ½ Jalapeno, seeded and finely minced
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
Avocado Crema:
- 1/4 Cup Fat-free Greek yogurt
- 1/2 Avocado, chopped
- Zest and juice of 1/2 lime
- Kosher salt and freshly ground black pepper
To Serve:
- 4 Corn tortillas, cooked on a grill pan
- Radish slices
- Lime Wedges
- Pineapple Salsa (see recipe below)
- Avocado Crema (see recipe below)
Instructions
- To make your pineapple salsa, heat a grill pan on the stove to medium-high heat.
- Spray the grill pan with cooking spray and place the pineapple and onion on the grill pan and cook for about 3 minutes per side to get some grill marks.
- Remove from the grill, then dice the pineapple and charred onion. Add to a medium bowl, then add the chopped parsley (or cilantro), jalapeño, lime zest and juice. Season with salt and pepper. Put to the side.
- To make your avocado crema, add the yogurt, avocado and lime zest to a blender or food processor and pulse until smooth. Season with salt and pepper. You can store this in the fridge covered until ready to use.
- Sauté the chorizo in a cast iron skillet or large nonstick pan on medium-high heat until cooked through and crispy in spots on the bottom - About 10 minutes. Drain the chorizo on paper towel lined plate. Wipe out the skillet and use this same skillet to cook shrimp.
- Grill your tortillas on the same grill pan that you used for the salsa ingredients. Grill on both sides until you see grill marks. Pile on a plate until ready to assemble the tacos.
- Add the shrimp to the pan and cook until just cooked through - about 3 to 4 minutes. Stir the shrimp so they are cooked on all sides. Take off the heat and add the drained chorizo back to the pan. Add the lime juice, then season to taste. You are ready to assemble the tacos.
- Spread some crema on each grilled tortilla. Stop with the chorizo and shrimp mixture, add some pineapple salsa and finish with slices of radish. I serve with lime wedges for an extra hit of zing at the end. Enjoy!
