Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime
HOME > Recipes > Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

Fun fact: Corn tortillas are totally gluten-free!

Ingredients

  • 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

Preparation

  • Step 1

    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.

  • Step 2

    Cook the tortillas directly over a gas flame or under the broiler until charred in spots, 1 to 2 minutes per side.

  • Step 3

    Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges.

The Tools You'll Need

You May Also Like

I use two kinds of peppercorns in this cacio e pepe. The black ones are...
This is a total cheat on the Italian takeover we are having in this issue....