Chorizo-Shrimp Tacos

 

2 tbsp. olive oil

1 lb. chorizo, bulk or cut from casings

1 lb. medium shrimp-peeled, deveined, tails off

Kosher salt and fresh-ground pepper, to taste

1 can diced pineapple

1 bunch scallions, sliced on an angle

2 jalapeños, thinly sliced

1 handful fresh cilantro, coarsely chopped plus more for garnish

2 cloves garlic, chopped

2 shots silver tequila

Juice from one lime

Lime wedges, for squeezing

12–16 6-inch corn tortillas

Red or green cabbage, shredded

Your favorite hot sauce, for serving

 

In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.

Char the tortillas directly over a gas flame or under the broiler until charred in spots.

Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.