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.