Go Back
+ servings
three authentic chorizo tacos in corn tortillas
Print Recipe
5 from 1 vote

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 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: Mexican
Diet: Gluten Free
Keyword: chorizo, healthy tacos, mexican, pork
Servings: 6 (2 tacos each)
Calories: 533kcal


  • Large skillet


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)


  • 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 each tortilla then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. For less traditional toppings, add avocado, jalepeo ranch or chopped pinapple.



To make your own chorizo: mix 1 lb ground pork, 3 tablespoon paprika, 1/2 tablespoon cumin, 1 tablespoon ancho chili powder, 1 tablespoon chili powder, 1 teaspoon oregano, 1 teaspoon coriander, 1/2 teaspoon salt, a pinch of cinnamon and cloves, 2 tbsps white vinegar and 3 minced garlic cloves.
Creamy Jalapeno ranch is a delicious (dairy free) topping.
Meal prep: make the chorizo filling in advance and store it in an air-tight 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