Recipes > Grilled Shrimp and Chorizo Tacos
Grilled Shrimp and Chorizo Tacos

Grilled Shrimp and Chorizo Tacos

Courses: Lunch, Dinner, Main Course

  • Serves: Makes 8 tacos

  • Difficulty: Easy

Recipe Created by: Andrea Buckett @andreabuckettcooks

Soak 8 small bamboo skewers for 15 minutes.

Preheat the BBQ to 400°F.

Tip: Tortillas can also be heated directly on the BBQ or grill.


  1. Wrap 8 Farm Boy™ Yellow Corn Tortillas in aluminum foil.
  2. Drain the thawed Farm Boy™ Jumbo Shrimp and transfer to a paper towel lined plate. Dry the shrimp off completely.
  3. Transfer to a bowl and mix in the Farm Boy™ Chili Lime Dressing.
  4. Thread a piece of Farm Boy™ Spanish 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.
  5. Add the wrapped tortillas to the top rack of the barbecue and allow them to heat up for 5 minutes.
  6. 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.
  7. To assemble, lay a warm tortilla out and top with shredded cabbage, the contents of one shrimp and chorizo skewer (discard skewer), shredded cabbage, a tablespoon of Farm Boy™ Roasted Corn & Black Bean Salsa, Farm Boy™ Taco Sauce, and cilantro.
  8. Serve and enjoy!


  • 1 bag (340 g) Farm Boy™ Raw, Tail-Off, Peeled & Deveined Shrimp (340 g, 21-27 per lb) thawed
  • 2 Tbsp Farm Boy™ Chili Lime Dressing (350 ml)
  • 1 link Farm Boy™ Spanish Chorizo (240 g) sliced into ½” rounds
  • 8 Farm Boy™ Yellow Corn Tortillas (450 g)
  • 1 cup cabbage shredded
  • 1 container Farm Boy™ Roasted Corn & Black Bean Salsa (225 g)
  • 1 lime cut into wedges
  • Farm Boy™ Taco Sauce to taste
  • 1/2 cup cilantro chopped
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