Tacos are a great way to eat a flavorful meal, but still keep it small and yet, satisfying. You can literally put just about anything you want in a taco. It’s like pizza, many unusual combinations are great! For this recipe I used large shrimp, that I peeled and marinated and cooked them with some Mexican chorizo that I removed from the casings. I only use enough chorizo to add flavor, not unwanted calories. I saw a similar recipe in Food and Wine Magazine which recommended serving it with sour cream and avocado. I chose fresh pineapple.

Shrimp and Chorizo Tacos

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 1/4 cup recaito (see Recaito or use store-bought such as Goya brand)
• 1 tablespoon olive oil
• 4 ounces fresh chorizo, casings removed and meat crumbled
• 1 small red onion, chopped fine
• 1 garlic clove, minced
• corn tortillas, for serving
• fresh chopped cilantro, for serving
• salsa verde, for serving (Salsa Verde)
• fresh pineapple, diced, for serving

Instructions

In a small bowl, stir together the shrimp with the recaito. Let marinate while you prepare the other ingredients.

In a skillet, heat oil over medium heat and add chorizo, onion, and garlic. Brown chorizo, using a wooden spoon to break up into small pieces. Add shrimp to the skillet and cook, stirring, until shrimp is cooked through, pink, and opaque.

Warm tortillas according to package directions. I like to heat them in a dry skillet and get them just a little bit crisp. They can also be microwaved to warm.

Spoon shrimp and chorizo filling into a taco. Add cilantro, salsa verde, and fresh pineapple, as desired.

Serves 4.

The following is a recipe analysis from Calorie Count