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mexican chorizo tacos on a plate with onion, cilantro, and lime wedges.

Chorizo Taco Recipe

5 from 7 votes
Chorizo tacos are bold, flavorful, and incredibly easy to make in just 20 minutes! Mexican chorizo is cooked until crispy, then tucked into warm tortillas and topped with fresh ingredients like cilantro, onion, avocado, lime juice, or cotija cheese. Perfect for taco night, meal prep, or a quick weeknight dinner!
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings
Author: Molly Thompson

INGREDIENTS

Chorizo Tacos

  • 1-2 Tablespoons avocado oil or olive oil
  • 1 medium white onion diced and separated for topping
  • 1 lb Mexican chorizo bulk raw chorizo or chorizo sausages with casings removed
  • 12 corn tortillas

Street Taco Toppings

  • Cilantro chopped
  • Fresh lime juice
  • Diced white onion same as bove

INSTRUCTIONS

  • Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.
    1-2 Tablespoons avocado oil, 1 medium white onion
  • Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.
    1 lb Mexican chorizo
  • Heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through, with grill marks if desired. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred. Wrap them with a kitchen towel to keep them warm.
    12 corn tortillas
  • Spoon the chorizo mixture into the warmed corn tortillas then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. For less traditional toppings, add avocado, jalepeno ranch or chopped pineapple.

Recipe Equipment

Large skillet

Notes

Homemade Chorizo: mix 1 lb ground pork, 3 tbsp paprika, 1/2 tbsp cumin, 1 tbsp ancho chili powder, 1 tbsp chili powder, 1 tsp oregano, 1 tsp coriander, 1/2 tsp salt, a pinch of cinnamon and cloves, 2 tbsps white vinegar and 3 minced garlic cloves.
More Toppings: guacamole, queso fresco, cotija cheese, cilantro chimichurri, avocado crema, chipotle corn salsa, Mexican pickled onions, jalapeno ranch, dairy-free cashew queso, cottage cheese queso, peach mango salsa. 
Meal prep: make the chorizo filling in advance and store it in an airtight container in the fridge for up to 4 days. Reheat the chorizo and tortillas separately and assemble the tacos when you're ready to eat.
Storage: place any leftover chorizo meat in an air-tight container in the fridge for up to four days.
Freezer: allow the meat to cool completely then store it in a plastic bag or reusable storage bag and remove as much air as possible. Store in the freezer for up to 4 months. Thaw overnight in the fridge then reheat in a skillet or the microwave until heated through.

Nutrition

Serving: 2tacos | Calories: 533kcal | Carbohydrates: 36g | Protein: 22.6g | Fat: 33.4g | Cholesterol: 66.6mg | Sodium: 968mg | Fiber: 5g | Sugar: 1.8g | Vitamin A: 0IU | Vitamin C: 2mg
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