Shrimp-and-Chorizo Tortas

For this supertasty sandwich, F&W’s Justin Chapple quickly sautés shrimp with chorizo and onion, then spoons them onto rolls and tops with tomato and avocado.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons canola oil
  • 3/4 pound medium shrimp, shelled and deveined
  • 1/2 pound fresh Mexican chorizo, casing removed and meat crumbled
  • 3/4 cup minced red onion
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • Salt
  • Pepper
  • Toasted kaiser rolls, for serving
  • Mayonnaise, for serving
  • Lettuce, thinly sliced tomato and avocado, for serving

How to make this recipe

  1. In a large skillet, heat the oil. Add the shrimp, chorizo, onion and garlic and cook over high heat, stirring occasionally, until browned and the shrimp and chorizo are cooked through, about 8 minutes. Stir in the lime juice and 2 tablespoons of water and season with salt and pepper. Serve on toasted kaiser rolls with mayonnaise, lettuce and sliced tomato and avocado.

Contributed By Photo © Con Poulos Published April 2015

1029958 recipes/shrimp-and-chorizo-tortas 2015-03-16T23:15:30+00:00 Justin Chapple barbecue-cookout|mexican|sandwiches|4|fast|staff-favorite|weeknight-dinner|lunch april-2015 recipes,shrimp-and-chorizo-tortas 1029958

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