Shrimp-and-Chorizo Tortas

Serving Size: 4
Total Time:

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.


  • 2 Tbsp canola oil
  • mayonnaise, for serving
  • toasted kaiser rolls, for serving
  • pepper
  • salt
  • 2 Tbsp fresh lime juice
  • 1 garlic clove, minced
  • 0.75 cup minced red onion
  • 0.5 Pound fresh Mexican chorizo, casing removed and meat crumbled
  • 0.75 Pound medium shrimp, shelled and deveined
  • lettuce, thinly sliced tomato and avocado, for serving


  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Justin Chapple
Image Credit: Con Poulos