shrimp and chorizo tacos with toppings.

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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 or Super Bowl Sunday.  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!  I make all kinds of tacos (it is a California thing) so I’ve added this to my list of favorites including Crispy Fish Tacos, Crispy Avocado Tacos and my Chipotle Steak Tacos.

Why this Shrimp & Chorizo Taco Recipe Works

  • The taco is easy to make.
  • Much of the flavor comes from the chorizo but the toppings make this really special.
  • Sliced radishes should be mandated on all tacos…they are light a crunchy and are just so under utilized!   
  • Fat-free Greek yogurt is perfect here since I lightened up the recipe and 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.

How to use Pineapple Salsa

If you make this salsa, you’ll be inspired to keep making it!  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.

Tips for Prepping this Dish and Entertaining with these tacos

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.
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How To Make Shrimp and Chorizo Tacos

  • 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.
pineapple and onion on grill pan.
  • 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.
ingredients for grilled pineapple salsa.
pineapple salsa in bowl.
  • 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.
ingredients for avocado crema in food processor.
  • 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.
shrimp cooking in skillet.
  • 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.
shrimp and chorizo in skillet.
  • 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.
shrimp and chorizo tacos with toppings.

What sides to serve with 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.

shrimp and chorizo tacos with toppings.

FAQ Section for Shrimp and Chorizo Tacos

Yes! The grilled pineapple salsa and avocado crema can be made up to 24 hours in advance and stored in the refrigerator. Slice the radishes and cut the limes ahead of time too. For best results, cook the chorizo and shrimp fresh right before serving to maintain the crispy texture and prevent the shrimp from becoming rubbery.
Mexican chorizo (either beef or pork) works best for this recipe. Mexican chorizo is raw and seasoned with chili peppers and spices, giving the tacos authentic flavor. Avoid using Spanish chorizo, which is fully cooked and has a firmer texture that doesn’t blend as well with the shrimp. If avoiding pork, beef chorizo is an excellent substitute and tastes just as delicious.
Yes, frozen shrimp works perfectly. Thaw the shrimp completely in the refrigerator overnight or place them in a colander under cold running water for 10-15 minutes. Pat them completely dry with paper towels before cooking to ensure they sear properly and don’t steam in the pan. Make sure to use peeled and deveined shrimp for easier preparation.
Cook shrimp over medium-high heat for just 3-4 minutes until they turn pink and opaque. Overcooking is the main cause of rubbery shrimp. Remove them from heat immediately when they’re just cooked through, as they’ll continue cooking slightly from residual heat. Chopping the shrimp before cooking also helps them cook faster and more evenly.
Good substitutes include seasoned ground beef or turkey mixed with paprika, cumin, and chili powder. You can also use spicy Italian sausage, andouille sausage, or even crumbled bacon for a different flavor profile. For a vegetarian version, try seasoned plant-based sausage or sautéed mushrooms with Mexican spices.
Corn tortillas are recommended for authentic Mexican-style tacos and pair better with shrimp and chorizo. They have a slightly sweet, earthy flavor that complements the pineapple salsa. Grilling them on a grill pan adds smoky flavor and creates a slightly crispy texture. However, flour tortillas work if you prefer a softer, more neutral base.
Grill fresh pineapple slices and onion quarters on a grill pan over medium-high heat for 3 minutes per side until grill marks appear. Dice the grilled fruit and onion, then combine with chopped parsley (or cilantro), minced jalapeño, lime zest, lime juice, salt, and pepper. The grilling process caramelizes the pineapple’s natural sugars and adds a smoky dimension.
Fresh pineapple is strongly recommended because it grills better and has superior flavor and texture. Canned pineapple contains too much moisture, won’t develop proper grill marks, and can become mushy when heated. If you must use canned, drain it extremely well, pat it dry with paper towels, and reduce cooking time.
Mexican crema is a tangy, pourable cream similar to sour cream but thinner and less acidic. Avocado crema blends avocado with yogurt or sour cream for a creamy, rich sauce with healthy fats. This recipe uses a lighter version with fat-free Greek yogurt and avocado, creating a thick, nutritious topping that’s less heavy than traditional Mexican crema.
Why add radishes to shrimp tacos? Radishes provide essential textural contrast with their crisp, crunchy bite. They add a peppery freshness that cuts through the richness of the chorizo and balances the creaminess of the avocado crema. Thinly sliced radishes are traditional in Mexican cuisine and add beautiful color to the tacos. Use a mandoline for paper-thin, consistent slices.
Mexican salad with beans and fruit, healthy coleslaw, spicy pineapple basil coleslaw, refried beans, black beans, or cilantro lime rice all pair well. For a lighter option, serve with a simple green salad or grilled vegetables. French fries are also a popular casual side option.
Partially, yes. Prepare the pineapple salsa, avocado crema, and sliced toppings 1-2 days ahead and store them separately in airtight containers. Cook the chorizo and shrimp fresh when ready to eat, which only takes 15 minutes. Assemble tacos immediately before serving to prevent soggy tortillas.
This recipe serves 2 people with 2 tacos each (4 tacos total). To feed more people, simply multiply the ingredients proportionally. Each taco contains approximately 4-5 ounces of the shrimp and chorizo mixture.
Yes! Thread the chopped shrimp onto skewers or use a grill basket to prevent them from falling through the grates. Grill over medium-high heat for 2-3 minutes per side. You can even grill whole shrimp and chop them after cooking. The grill adds excellent smoky flavor that complements the grilled pineapple salsa.
The heat level is mild to moderate, depending on how much jalapeño you use in the salsa. The chorizo provides some spice, but it’s balanced by the sweet pineapple salsa and cooling avocado crema. To make it spicier, keep some jalapeño seeds in the salsa or add sliced fresh jalapeños as a topping. For milder tacos, omit the jalapeño entirely.
Store leftover cooked shrimp and chorizo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through. Store salsa, crema, and other toppings separately. Note that reheated shrimp may become slightly tougher than freshly cooked.
Yes! The avocado crema can be made dairy-free by substituting the Greek yogurt with coconut yogurt, cashew cream, or simply mashed avocado blended with lime juice. All other components of the recipe are naturally dairy-free.
Grilling them on a grill pan (as this recipe suggests) adds the best flavor and creates attractive grill marks. Alternatively, heat them directly over a gas burner flame for 10-15 seconds per side, warm them in a dry skillet, or wrap in damp paper towels and microwave for 30-40 seconds. Always keep warmed tortillas covered to stay soft.
Fat-free Greek yogurt lightens the recipe since the avocado provides healthy fats. It’s thicker than regular yogurt or sour cream, creating a luxurious texture. The tanginess complements the lime and balances the richness of the chorizo. Full-fat Greek yogurt or regular sour cream can be substituted if preferred.
The cooked shrimp and chorizo mixture can be frozen for up to 2 months in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat in a skillet. However, the pineapple salsa, avocado crema, and fresh toppings don’t freeze well. Tortillas can be frozen separately and reheated from frozen.
Shrimp and chorizo create a perfect surf-and-turf combination because the mild, slightly sweet shrimp balances the bold, spicy, fatty chorizo. The chorizo’s rendered fat bastes the shrimp during cooking, infusing them with smoky paprika and chili flavors. This pairing is rooted in Spanish and Mexican culinary traditions where pork and seafood frequently complement each other.
What makes grilling pineapple salsa better than using it raw?
The flavorful bits left on the grill pan from the pineapple and onions contain caramelized sugars and aromatic compounds that transfer to the tortillas when you grill them. This technique, similar to building fond in French cooking, layers flavors throughout the dish and creates a cohesive taste profile without extra effort.
Yes! Beef chorizo contains the same spice blend—chili peppers, paprika, cumin, and garlic—as pork chorizo. While it may be slightly leaner, the flavor profile remains virtually identical. The recipe’s use of beef chorizo proves the dish maintains its authentic taste, making it suitable for those who don’t eat pork for dietary or religious reasons.
Paper-thin radish slices distribute more evenly across the taco, providing crunch in every bite rather than concentrated in one spot. Thin slices are less overwhelming in flavor and easier to eat without falling out. The mandoline-cut radishes also look more elegant and professional, similar to high-end taco restaurants.
When shrimp are crowded, they release moisture that can’t evaporate quickly enough, causing them to steam rather than sear. Steamed shrimp turn rubbery and won’t develop the golden, caramelized exterior that adds flavor. Cooking in a single layer with space between each piece allows proper browning and creates a better texture.
Chopping shrimp creates more surface area for seasoning and allows better integration with the chorizo. It also ensures each bite contains both proteins rather than having to choose between whole shrimp or chorizo. Pre-chopped shrimp cook faster and more uniformly, reducing the risk of overcooking. The smaller pieces are also easier to eat without the taco falling apart.
Why is cast iron better than nonstick for cooking chorizo?
Absolutely! This grilled pineapple salsa is exceptional on grilled or fried fish tacos, grilled swordfish, baked tilapia, blackened mahi-mahi, salmon, and even scallops. The sweet-tart-smoky profile complements any seafood. It also works on grilled chicken or pork for a tropical twist.
Avocado crema lasts 1-2 days in the refrigerator when stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The yogurt and lime juice help preserve the avocado longer than traditional guacamole, which typically browns within hours. The blended texture also oxidizes more slowly than chunky guacamole.
How do restaurant-quality tacos differ from home-cooked versions?
While cilantro is traditional in Mexican cuisine, approximately 4-14% of people have a genetic trait that makes cilantro taste like soap. Offering parsley as an alternative makes the recipe accessible to everyone while still providing fresh, herbal brightness. Parsley has a milder, slightly peppery flavor that doesn’t overpower the other ingredients.
This version uses more shrimp than chorizo (reversing traditional ratios), fat-free Greek yogurt instead of Mexican crema, and grilled corn tortillas instead of fried. These modifications reduce overall calories and saturated fat while maintaining robust flavor. The avocado provides healthy monounsaturated fats, making this a more balanced, nutritious meal.
Adding fresh lime juice after cooking preserves its bright, acidic punch that would be dulled by heat. The citric acid cuts through the richness of the chorizo and enhances the shrimp’s natural sweetness. It also helps cleanse the palate between bites, making the tacos feel lighter and less heavy despite the fatty chorizo.
Yes! Grill the pineapple and onions on direct medium-high heat, cook the chorizo in a cast iron skillet set on the grill, and sear the shrimp in a grill basket or on skewers. Warm tortillas directly on the grates for authentic charred flavor. Outdoor grilling adds even more smoky complexity to the entire dish.

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.

Chipotle Steak Tacos

Crispy Avocado Tacos

Crispy Fish Tacos

Shrimp Tacos with Healthy Chipotle Cream & Taco Slaw


shrimp and chorizo tacos with toppings.

Shrimp and Chorizo Tacos

These tasty tacos combine shrimp and chorizo with a fresh pineapple salsa and Mexican crema for one delicious bite.
5 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mexican
Servings 2 Served (two tacos each)

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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!

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