The main idea of summer is to enjoy fun in the sun for as long as possible. This is especially true on the Frontier, where winter lasts long and summer is fleeting. You want to spend less time cooking and more time enjoying the warm weather. These ridiculously good Mexican Chorizo, Shrimp and Pineapple Tacos, ready in 10 minutes, will let you do just that.
After all, summer is short-lived. And it is why I purposefully keep my posts brief and to the point. I already don’t like verbose and boring entries, why make them an instrument of torture, especially during the summer?
So, let’s get into it. I have used cooked shrimp for this recipe. We get many alarming news reports about imported shrimp and how they farm it in other countries. It is safer to use, in my opinion, cooked shrimp but feel free to use fresh shrimp, just make sure to remove the black vein and then cook a bit longer, until it is opaque and pink.
These Mexican Chorizo, Shrimp and Pineapple Tacos go perfectly with these Salsas, so pick your fave: Tomatillo Salsa Verde, Tomato and Chile de Arbol Salsa, Habanero and Red Onion Salsa or Real Deal Guacamole.
Notes
If you are using fresh shrimp, cook a bit longer until shrimp is opaque.
Ingredients
- 2 tbsp. olive oil
- 9 oz fresh (Mexican) pork chorizo casing
- 1 lb. small cooked shrimp—deveined, tails off
- Salt and pepper
- 1/4 fresh pineapple—peeled, cored and cut into small cubes
- 1/2 onion, chopped
- 2 jalapeños, thinly sliced
- 1/3 cup (a handful) cilantro or parsley, chopped
- 2 cloves garlic, chopped
- 3 tbsp silver Tequila of choice (optional)
- 2 quarteres Mexican lemons (known here as limes) to squeeze on tacos (optional)
- 1 cubed avocado to garnish (optional)
- 1 batch of your favorite homemade Salsa
- Soft warm corn tortillas to assemble your tacos
Instructions
- In a large skillet heat the oil over medium high. Add the chorizo and cook, breaking up with a spoon, until it starts looking crispy (3 to 4 minutes).
- Add the shrimp and season with salt and pepper; add the pineapple and toss until the pineapple is lightly browned, about 3 minutes more.
- Add the onion, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the onion wilts, 2 minutes. Add the tequila; stir until evaporated, about 2 minutes.
You must log in to post a comment.