Chorizo-Shrimp Tacos
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I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too.
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.