Shrimp and Chorizo Tacos


  • ¾ lb. Shrimp 


  • 1/3 cup cilantro
  • 2 cloves garlic
  • 2 jalapeno
  • 2 limes (juice)
  • ¼ pineapple, fresh
  • 1 bunch spring onions
  • 2 cups white or red cabbage
  • 2 cups jicama 


  • Hot sauce


  • Salt and pepper

Oils and vinegars

  • 2 Tbsp. olive oil

Bread or baked goods

  • 12 each 6-inch corn tortillas

Beer, Wine and Liquor

  • 2 shoots of Silver Tequila 


  • ¾ lb. fresh Mexican chorizo


  • In a large skillet, heat the oil over medium heat, add the chorizo and cook, breaking up with a spoon, until crispy at the edges, for three to five minutes. 
  • Add the shrimp and season with salt and pepper. Add the pineapple and toss with tongs until the shrimp are opaque at the centers and the pineapple is slightly browned, about three minutes. 
  • Add the spring onions, jalapenos, cilantro and garlic and toss until the garlic is aromatic and the spring onions wilt, one to two minutes. Add the tequila and stir until evaporated, for about one to two minutes. Add the lime juice and remove from the heat. 
  • Cook the tortillas over a skillet - one to two minutes per side. 
  • Serve the shrimp filling with the tortillas, Cabbage-jicama and lime wedges.  
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