Easy Chorizo Tacos
These easy chorizo tacos are packed with bold, authentic flavor and come together in just 15 minutes. Juicy, crispy Mexican chorizo is tucked into warm corn tortillas and topped with onion, cilantro, and lime. Perfect for busy weeknights, taco night, or anytime you’re craving a spicy twist on classic tacos.
PRINT RECIPE
PIN RECIPE
Servings: 6 servings
INGREDIENTS
Chorizo Tacos
- 1-2 Tablespoons avocado oil or olive oil
- 1 medium white onion diced and divided
- 1 lb Mexican chorizo bulk raw chorizo or chorizo sausages with casings removed
- 12 corn tortillas
- Street Taco Toppings: cilantro, fresh limes, and white onion
INSTRUCTIONS
- Cook the onion (3 min): 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
- Crisp the chorizo (8 min): 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
- Warm the tortillas (2 min): 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. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred.12 corn tortillas
- Serve: 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. Or add your favorite taco toppings.
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. Cool completely then store it in an airtight freezer bag remove for up to 4 months. Thaw overnight in the fridge then reheat in a skillet 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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
