Mexican · main

Spicy Shrimp and Chorizo Tacos

Spicy Shrimp and Chorizo Tacos reads umami 6.3, citrus 4.8 and salinity 4.4 on Palate's 0–10 flavor X-ray — a Mexican main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 2.1 / 10
• Sour & Bright — 6.1 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.3 · Citrus 4.8 · Salinity 4.4 · Sourness 4.3 · Richness 4.2 · Allium 3.7 · Marine & Briny 3.3 · Herbaceous 3.2 · Smoke 2.2 · Warm Spice 2.2 · Heat 2.1 · Earthy 2.0 · Sweetness 1.9 · Bitterness 1.0 · Nutty 1.0 · Funk & Ferment 0.9 · Floral 0.8 · Fruity 0.6

What's in it (13)

• shrimp — 454 g
• cumin — 5 g
• smoked paprika — 3 g
• salt — 5 g
• black pepper — 3 g
• pork chorizo — 227 g
• white onion — 110 g
• jalapeno — 100 g
• garlic — 9 g
• limes — 130 g
• corn tortillas — 1200 g
• cilantro — 30 g
• cotija cheese — 57 g

Time & effort: about 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 245.7 kcal, 10 g protein, 5.8 g fat, 40.3 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the shrimp dry and toss in a bowl with the cumin, smoked paprika, half the salt, and the pepper; set aside.
2. Warm a large skillet over medium heat. Add the chorizo, breaking it up with a spoon, and cook until deeply browned and crispy with the fat fully rendered, 7-8 minutes.
3. Scoop the chorizo out with a slotted spoon into a bowl, leaving the rendered fat behind in the skillet.
4. Add half the onion and the jalapeno to the fat; saute until softened and lightly golden at the edges, 3-4 minutes.
5. Stir in the garlic and cook until fragrant, about 30 seconds.
6. Raise the heat to high and add the seasoned shrimp in a single layer. Sear undisturbed until golden on the first side, 1-2 minutes, then flip and cook until just opaque throughout, 1-2 minutes more.
7. Return the chorizo to the skillet along with the lime juice and the remaining 1/2 teaspoon salt. Toss everything together until glossy and heated through, about 1 minute; taste and adjust salt.
8. Warm the tortillas directly over a gas flame or in a dry skillet, 20-30 seconds per side, until pliable and lightly charred at the edges.
9. Divide the shrimp-and-chorizo filling among the warm tortillas. Top with the remaining onion, cilantro, and cotija, and serve with lime wedges.

Dishes with a similar flavor shape

• Harissa Roasted Salmon with Yogurt Sauce — North African
• Tandoori Salmon — Indian
• Blackened Shrimp Tacos with Chipotle Mayo — Tex-Mex
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Grilled Shrimp Fajitas — Tex-Mex

Keep reading: what umami, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.