Shrimp & Plant Based Chorizo Tacos Recipe

Quick-pickle onions

Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine apple cider vinegar, water, sugar, and 0.5 tsp salt. Bring to a simmer until sugar dissolves (about 1–2 minutes). Pour hot pickling liquid over the onions, press down so slices are submerged, and let sit at room temperature for at least 15 minutes (can refrigerate for up to 2 days).

Make the slaw

In a medium bowl, combine shredded cabbage, chopped cilantro, mayonnaise, crema or yogurt, lime zest and juice from 1 lime, 0.5 tsp salt, and 0.25 tsp black pepper. Toss to coat. After onions have pickled for 15 minutes, drain them lightly (reserve 1–2 tbs pickling liquid to taste) and fold the pickled onions into the slaw. Adjust seasoning with salt, pepper, or a splash of the reserved pickling liquid for tang. Keep chilled until ready to assemble.

Prepare shrimp

Pat shrimp dry with paper towels and cut larger shrimp into 2–3 pieces so they are bite-sized. This ensures even cooking and easier taco assembly.

Cook chorizo

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the plant-based chorizo and cook, breaking it up with a spatula, until browned and slightly crisp at the edges, about 4–5 minutes. Remove chorizo from skillet with a slotted spoon and set aside, leaving any browned bits and up to 1 teaspoon fat in the pan.

Season and cook shrimp

Reduce heat to medium. Add minced garlic to the skillet and sauté 30 seconds until fragrant. Add shrimp, smoked paprika, ground cumin, 1 teaspoon salt, 1 teaspoon black pepper, and 0.5 tsp red pepper flakes (if using). Cook shrimp, stirring occasionally, until opaque and just cooked through, about 2–4 minutes depending on size. Squeeze 2 tablespoons lime juice over the shrimp and return the cooked chorizo to the pan. Toss to combine and heat through for 30 seconds. Taste and adjust seasoning.

Warm tortillas by stacking them and wrapping in a damp kitchen towel, then microwaving 30–40 seconds, or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots.

Assemble tacos: divide the shrimp and chorizo mixture evenly among the warmed tortillas (about 2–3 tacos per person for 4 servings). Top each with a generous spoonful of slaw and pickled onions, a couple of avocado slices, a sprinkle of chopped cilantro, and crumbled queso fresco if using. Serve with lime wedges for squeezing over the tacos.

Serve immediately while shrimp are warm. Leftovers: store shrimp mixture and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet; do not overcook.