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 t
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.
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 Yield 1 ½ cupsSource Adapted from Wes AvilaPublished
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.
I’ll try that beautiful salsa on several types of tacos, but it may have to be eaten with a shrimp and chorizo taco first!!
I didn’t see any chorizo and shrimp tacos, did you? Love the salsa…
Can never get too many taco posts! The tacos look fantastic and the salsa so flavorful!
I will never tire of your taco posts! I just wish you were cooking them withiin driving distance of my house!
Heck, you could make EVERY post a taco post as far as I’m concerned. Lots to taco ’bout. 🙂 Both the tacos and the salsa look terrific — neat recipes. Thanks!
Love tacos, love salsa, love this post.
it’s like having coffee with my cream. 😉 thanks for including those amazing looking tacos! and that salsa — oh my, I want it!
Boy, I would love to eat one of your tacos right now. You are making me hungry.
Great photos! Love these tacos! In spite of this post not being about these tacos. Such a great combo. And I love the salsa as well — very Rick Bayless of you. My husband thinks tomatillos are too tart, so I always have to cut back on them.
Love that I get salsa and tacos. Only wish they were in front of me right now. Have been faced with institutional food for 5 full days now an am worried my taste buds might change!
Hi Greg! The salsa looks fabulous! Hey, tacos are always a good idea! Best ~ Bijouxs