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Shrimp tacos and black beans on a plate.

Prickly Pear-Marinated Shrimp Tacos with Honey-Glazed Chorizo & BBQ Crema

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican


A Texas-themed mystery basket inspired these sweet-and-spicy seafood tacos.



For chorizo:

  • 1 tablespoon olive oil
  • 1 (7.9-ounce) package Spanish Chorizo Picante, sliced in half lengthwise, then into 1/4-inch semi-circles
  • 1 tablespoon honey
  • 1 tablespoon sherry wine

For BBQ crema:

  • 1/2 cup sour cream
  • 2 tablespoons spicy BBQ sauce
  • 1 tablespoon cilantro, chopped

For BBQ guacamole:

  • 2 ripe avocados
  • 1 tablespoon fresh lime juice
  • 1 tablespoon spicy BBQ sauce
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon prickly pear soda
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt

For jicama salad:

  • 2 cups jicama, diced small
  • 2 tablespoons red onion, thinly sliced
  • 1 teaspoon fresh lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

For shrimp:

  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup prickly pear soda
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced

For serving:

  • 8 corn tortillas
  • Lime wedges


  1. Cook chorizo: Heat oil in a large, non-stick skillet over moderate heat. Add chorizo and cook, stirring occasionally, until golden and crispy. Drain all but about a tablespoon of the oil. Add honey and sherry and allow to reduce, stirring constantly. Remove chorizo to a bowl with a slotted spoon, leaving any remaining oil in the pan.
  2. Make BBQ crema: Mix ingredients in a small bowl and refrigerate until ready to serve.
  3. Make the BBQ guacamole: Pit and peel avocados and place in a medium bowl. Add lime juice and mash together with a fork. Add BBQ sauce, cilantro, soda, garlic and salt and mix well. Set aside.
  4. Make jicama salad: In a medium bowl, mix jicima, red onion, lime zest and juice, cilantro, oil and salt. Toss well to combine.
  5. Make shrimp: Place shrimp and soda in a bowl and let marinate 15 minutes.
  6. Put the pan with chorizo drippings back over moderate heat. If there isn't much oil left, add 1-2 tablespoons of olive oil. Add garlic and sauté until fragrant. Remove shrimp from marinade and add them to the pan with the garlic, reserving the marinade.
  7. Sauté shrimp, stirring occasionally, until pink and almost cooked through (about 3 minutes). Pour in half of reserved marinade and let it come to a boil in the pan. Cook until the soda is reduced and the shrimp are cooked through. Remove shrimp to a bowl with a slotted spoon.
  8. Serve: Warm tortillas according to package directions. For each taco, take a double layer of the warmed tortillas and spread on some BBQ guacamole. Top with shrimp, chorizo and jicama salad. Drizzle some BBQ crema over top. Garnish with lime wedges and enjoy!


  • Serving Size: 2 tacos
  • Calories: 838
  • Sugar: 16 g
  • Sodium: 1250.8 mg
  • Fat: 52.4 g
  • Saturated Fat: 14.5 g
  • Carbohydrates: 53.1 g
  • Fiber: 11.3 g
  • Protein: 43.4 g
  • Cholesterol: 242.5 mg
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