Cinco de Mayo {Shrimp and Chorizo Tacos}

I was thankful when a recipe for Seafood and Chorizo tacos popped into my inbox today from Food and Wine Magazine. The original called for shrimp and squid, but I made some adjustments to the recipe.  It seemed simple and a good choice for our modest Cinco de Mayo celebration dinner.

Shrimp and Chorizo Tacos (adapted from Food & Wine)

• 1 lb raw shrimp, peeled, deveined and chopped
• 6 oz fresh chorizo
• 1 small sweet onion, chopped
• 2 Tbsp of Mexican beer (like Corona)
• 2 Tbsp fresh squeezed lime juice
• 1 Tbsp olive oil
• fresh corn tortillas
• avocado, sour cream and cilantro for serving

1. Heat oil in a large skillet over medium heat. Add fresh chorizo and smash with the back of a spoon to separate the meat. Once meat is browned and cooked (about 4 minutes) Add onion. Cook until onion is soft and translucent (about 8 minutes.)
2. Add chopped shrimp and beer and cook until done (about 3 minutes). Add fresh lime juice and cook for about 1 minute more
3. Place filling in warm fresh corn tortillas and top with garnishes listed above and enjoy (with the rest of that beer!)

Quick, easy and delish!

Happy Cooking!

sld

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