Easy Mexican Chorizo Tacos
Mexican chorizo is a spicy, smoky pork sausage used in a variety of Mexican dishes. Learn how to make epic chorizo tacos at home with authentic toppings like cilantro and onion.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dinner, Lunch
Cuisine: Mexican
Diet: Gluten Free
Keyword: chorizo, healthy tacos, mexican, pork
Servings: 6 (2 tacos each)
Chorizo Tacos
- 1-2 tablespoons of avocado or olive oil
- 1 lb Mexican chorizo (casings removed) *see notes for making your own
- 1 diced white onion separated
- 24 street corn tortillas (this is enough to double the tacos)
Toppings
- Cilantro
- Optional: pineapple avocado, avocado crema, salsa
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.
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.
While the chorizo is cooking, 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. Wrap them with a kitchen towel to keep them warm.
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.
To make your own 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.
Creamy Jalapeno ranch and is a delicious (dairy free) topping.
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 information: based on filling in two corn tortillas. Use one corn tortilla to reduce calories and carbs.
Serving: 2tacos | Calories: 533kcal | Carbohydrates: 36g | Protein: 22.6g | Fat: 33.4g | Cholesterol: 66.6mg | Sodium: 968mg | Fiber: 5g | Sugar: 1.8g | Vitamin C: 2mg