Sausage and Shrimp Street Tacos


  1. Rinse the shrimp and pat dry.
  2. In medium skillet add oil, shrimp, and seasoning.
  3. Add sausage and poblano salsa. Stir until shrimp is cooked through.
  4. On separate skillet, toast corn and flour tortillas.
  5. Build tortillas with proteins and garnish with onion, Cotija, cilantro, and drizzle with avocado salsa.
  6. Serve three tacos layered with one each tortilla. Additional hot sauce can be added as desired.


  • 8 oz Roma® Sausage, Italian, Mild Sweet, 5-1, coarse ground
  • 16 oz shrimp, raw, peeled, and deveined
  • 1 oz oil, olive
  • 0.5 oz Badia Sazón Tropical® Seasoning
  • Poblano Salsa
  • 3 ea Corn Tortillas, small, street size
  • 3 ea Flour tortillas, small, street size
  • 6 oz onions, red, pickled
  • 1 oz cheese, cotija, crumbled
  • 1 oz cilantro, fresh, roughly chopped
  • 1 oz Avocado Salsa, premade
  • 1 ea lime, wedge(s), garnish