Shrimp (I used about 10 frozen, uncooked shrimp without the shell)
Chorizo (8-16oz) + Taco Seasoning (see bottom)
1 cup frozen corn, or cut off the cob
Tortilla shells (8-12)
Fresh cilantro, chopped
Taco Seasoning for the Chorizo : 1 tbsp chili powder ; 1/4 tsp garlic powder; 1/4 tsp cayenne; 1/4 tsp dried oregano; 1/2 tsp paprika; 1.5 tsp ground cumin; 1 tsp salt; 1 tsp black pepper (Make up extra & store in a mason jar)
I sautéed the shrimp, squeezing fresh lime juice over them as they were near done (make sure to only cook them until they are no longer transparent/till the colors are a little more vibrant- Overcooking will lead to chewy shrimp). I cooked the chorizo in a sauté pan, and sautéed a chopped onion in olive oil in the pan next to it.
I seasoned the chorizo with my homemade taco seasoning (on the taco page of my blog). In the last sauté pan, I cooked the corn– adding a bit of water for it to cook.
Add the chorizo and shrimp together. It is your choice to keep the corn and onions seperate, or mix them in. I always use the assembly line method for tacos because different people prefer different ingredients.
In a small, lightly oiled pan, heat the shell for about 20 seconds on each side.
The taco assembly line:
Once your shell is warm, add in some shrimp chorizo mix. You will have to Stop yourself from filling your entire shell because it smells SO good! Next, add some onions in, then corn, then chunks of avacado, sprinkle with mozerella and fresh cilantro. Enjoy and repeat! Happy eating 🙂
Remember the chips and salsa/ fresh guac on the side!!