- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 420
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 18 g
- Cholesterol
- 90 mg
- Sodium
- 753 mg
You will never think of filet and lobster again after making this surf and turf beauty. The key is finding a good tube of authentic Mexican chorizo—the stuff with the delectable orange fat. That orange fat is magic, and with all the savings to be had by NOT buying expensive steak and lobster, you can actually go on a much needed vacation to the coast of Mexico and have this beachside favorite whilst actually on the beach.
- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 420
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 18 g
- Cholesterol
- 90 mg
- Sodium
- 753 mg
Ingredients
Chorizo and Shrimp:
Grilled Pineapple Relish:
Avocado Crema:
To Serve:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a mandoline- For the chorizo and shrimp: Sauté the chorizo in a large nonstick pan on medium-high heat until caramelized and cooked through, about 12 minutes. Strain and drain most of the fat, reserving about 2 tablespoons fat in the pan.
- Add the shrimp and saute, tossing every minute until well browned and just cooked through, 3 to 4 minutes. Take off the heat and add the drained chorizo back to the pan. Add the lime juice, then season to taste. Set aside and keep warm.
- For the pineapple relish: Heat a grill or grill pan to medium-high heat.
- Drizzle the pineapple and onion with the oil and place on the grill. Char, 3 to 4 minutes per side.
- Remove from the grill, then dice the pineapple and charred onion. Add to a medium bowl, then add the cilantro, jalapeño, lime zest and juice. Season with salt and pepper.
- For the avocado crema: Place the cilantro, crema Mexicana, avocado and lime zest in a food processor and pulse until smooth. Season with salt and pepper. (When storing the crema, place a piece of plastic wrap pressed on top of the sauce to keep from browning.)
- Serve the chorizo and shrimp on the tortillas, garnished with the radishes, cilantro, relish and crema.
