SippitySup

Not A Chorizo and Shrimp Taco Post

Chorizo and Shrimp Taco

I’ve been at it again. I made Chorizo and Shrimp Tacos. Why not? Everyone likes tacos, right? But this isn’t a Chorizo and Shrimp Taco post. I just couldn’t bring myself to do two shrimp taco posts in a row. So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

But I’ve included a Chorizo and Shrimp Taco recipe if you want one. GREG

Chorizo and Shrimp Tacos

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

So this is a salsa post. A Raw Tomatillo and Avocado Salsa post.

Raw Tomatillo and Avocado Salsa
Chorizo and Shrimp Taco

Chorizo and Shrimp Tacos

Print This Recipe Total time Yield 2–3Source Adapted from Wes AvilaPublished
Chorizo and Shrimp Tacos

Ingredients

  • 8 ounce Mexican chorizo (casing removed)
  • kosher salt (as needed)
  • 1 pound medium shrimp (peeled and deveined with tails removed)
  • freshly cracked black pepper (as needed)
  • 6 corn tortillas (warmed)
  • raw tomatillo and avocado salsa (see recipe)

Directions

Place a large cast iron skillet over medium-high heat. Add the chorizo and a pinch of salt. Cook, breaking up the chunks until the fat has rendered and the meat is browned and nearly cooked through about 4 minutes. Add the shrimp and let brown, about 2 minutes. Add the tomatoes and let them begin to blister about 2 more minutes. Season to taste with salt and pepper.

Divide the shrimp and chorizo mixture evenly among the tortillas. Top with a big drizzle of salsa. Serve immediately.

Raw Tomatillo and Avocado Salsa

Print This Recipe Total time Yield 1 ½ cupsSource Adapted from Wes AvilaPublished
Raw Tomatillo and Avocado Salsa

Ingredients

  • 1 pound fresh tomatillos (husked and rinsed)
  • 1 avocado (peeled and pitted)
  • 2 serrano chiles (stem removed, and roughly chopped)
  • 4 clove garlic (peeled and roughly chopped)
  • 1 bunch cilantro
  • 4 limes (juice only)
  • 1 pinch kosher salt

Directions

In a food processor, combine the tomatillos, avocado, serranos, garlic, cilantro, lime juice and a big pinch of salt. Cover and pulse 3 or 4 times to combine ingredients, then let it blend until you can see the seeds. It should be fairly (but not completely) smooth. Taste and season with more salt if needed.