Grilled Shrimp and Chorizo Tacos

Recipes > Grilled Shrimp and Chorizo Tacos

Wrap 8 tortillas in aluminum foil.
Drain the thawed shrimp and transfer to a paper towel lined plate. Dry the shrimp off completely. Transfer to a bowl and mix in the Farm Boy™ Chili Lime dressing.
Thread a piece of chorizo on to a skewer followed by a piece of shrimp and repeat. Each skewer will have two pieces of shrimp and two pieces of chorizo. Perfect for one corn tortilla.
Add the wrapped tortillas to the top rack of the BBQ and allow them to heat up for 5 minutes.
Place the shrimp and chorizo skewers on the grill and cook for 3 minutes per side until the shrimp are firm and cooked through. Remove to a plate.
To assemble, lay a warm tortilla out and top with shredded cabbage, the contents of one shrimp and chorizo skewer (discard skewer), some shredded cabbage, a tablespoon of roasted corn salsa, taco sauce and cilantro.

1 Bag (340 g) Raw, Peeled and Deveined Tail Off Shrimp thawed
2 Tbsp Chili Lime Dressing
1 Link Spicy Spanish Chorizo Smoked & Cooked Sausage (125 g) sliced into ½” rounds
Corn Tortillas
1 Cup Shredded Cabbage
1 Container Farm Boy™ Roasted Corn & Black Bean Salsa (473 ml)
1 Lime cut into wedges
Farm Boy™ Taco Sauce (295 ml)
1/2 Cup Cilantro chopped