Chorizo and Shrimp Tacos

Chorizo and Shrimp Tacos

The flavors and textures in these Chorizo and Shrimp Tacos with Raw Tomatillo and Avocado Salsa seem to be designed to sit together on a warm tortilla. This is one of my favorites for sure. It comes from Wes Avila’s Guerrilla Tacos cookbook.

Chorizo and Shrimp Tacos 

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


  • 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)


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.