Ingredients:
- 2 tbsp. neutral oil
- 1 lb. chorizo
- 1 lb. peeled shrimp
- 1 tbsp. ground chili powder
Instructions:
- Heat oil in a skillet. When it shimmers, add chorizo, chopped into bite-sized pieces. Toss in the pan and cook, and let the fat render. Cook for 5 minutes.
- Add shrimp. Stir for another 3 minutes or until the shrimp are pink. Sprinkle chili powder and toss again.
- Add chorizo, shrimp, and toppings. Fold the tortilla and eat. Don’t overstuff it. It is better to simply eat a second one.
- Make 6 tacos.
*As printed in the Culinary Louisiana 2026-2027 15 month Calendar, March 2027