Seafood & Chorizo Tacos

Ingredients:

2 tbsp extra-virgin olive oil*
1/2 lb fresh ground chorizo, or link chorizo with casings removed and meat crumbled
Salt & pepper, to taste**
1 small red onion, minced
1 garlic clove, minced
Pinch of ground cumin
1/2 lb shrimp, shelled, deveined and chopped
1/2 lb cleaned small squid, cut into thin rings***
2 tbsp Mexican lager
2 tbsp fresh lime juice
Corn tortillas****, avocado, cilantro, sour cream and lime wedges, for serving

Directions:

In a skillet, heat the olive oil. Add the chorizo and a pinch each of salt and pepper and cook over moderately high heat, breaking up the meat, until browned and nearly cooked through, about 4 minutes.
Add the onion, garlic and cumin and cook, stirring occasionally, until the onion is just softened.
Add the shrimp, squid and beer to the skillet and cook over moderately high heat until the seafood is just cooked through, 3 minutes. Stir in the lime juice and season with salt and pepper.
Serve with tortillas, avocado, cilantro, sour cream and lime wedges.

*I don’t add this olive oil— there is a ton of fat in the chorizo and it’s enough to saute the onions and garlic.

**I don’t add this salt & pepper. Chorizo is typically quite salty and spicy.

***If you don’t like squid or can’t find it, you can make this with a full pound of shrimp.

****Heat the tortillas in the microwave, or if you have a gas range, grill them briefly on a small burner for extra flavor.