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Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime
Fun fact: Corn tortillas are totally gluten-free!
2 tbsp. olive oil
¾ lb. fresh (Mexican) chorizo, bulk or cut from casings
¾ lb. medium shrimp—deveined, tails off and split horizontally along vein line
Salt and pepper
¼ fresh pineapple—peeled, cored and cut into small cubes
1 bunch spring onions or scallions, sliced on an angle
2 jalapeños, thinly sliced
⅓ cup (a handful) cilantro or parsley, chopped
2 cloves garlic, chopped
2 shots (3 oz.) silver tequila
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
12–16 6-inch corn tortillas
Shredded white or red cabbage
Hot sauce, preferably Green Tabasco or Frank’s RedHot
In a large skillet, heat the oil, two turns of the pan, over medium-high to high. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the spring onions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the spring onions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.
Cook the tortillas directly over a gas flame or under the broiler until charred in spots, 1 to 2 minutes per side.
Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges.