Chorizo Tacos Recipe

Name: Chorizo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Tomatoes, Seeded And Diced; 1/2 whole Medium Red Onion, Diced; 1 whole Jalapenos, Seeded And Diced; 2 Tablespoons Lime Juice; Salt And Pepper, to taste; 1/2 cups Loosely Packed Cilantro, Roughly Chopped; 1 whole Medium Avocado, Pit And Skin Removed; 1/4 cups Mexican Crema, Or Sour Cream; 2 Tablespoons Lime Juice; 1 Tablespoon Olive Oil; 1 pound Fresh, Mexican Chorizo Sausage, Casing Removed; 1/2 whole Medium Onion, Diced; 1 clove Garlic, Minced; 12 whole Small Corn Tortillas; 1/2 cups Queso Fresco Or Mild Feta

Servings: persons

1- 1/2 cup Tomatoes, Seeded And Diced
1/2 whole Medium Red Onion, Diced
1 whole Jalapenos, Seeded And Diced
2 Tablespoons Lime Juice
Salt And Pepper, to taste
1/2 cups Loosely Packed Cilantro, Roughly Chopped
1 whole Medium Avocado, Pit And Skin Removed
1/4 cups Mexican Crema, Or Sour Cream
2 Tablespoons Lime Juice
1 Tablespoon Olive Oil
1 pound Fresh, Mexican Chorizo Sausage, Casing Removed
1/2 whole Medium Onion, Diced
1 clove Garlic, Minced
12 whole Small Corn Tortillas
1/2 cups Queso Fresco Or Mild Feta

1
For pico de gallo, combine tomatoes, onion, jalapenos, and lime juice in a medium bowl.
2
Season with salt and pepper.
3
Stir in cilantro right before serving.
4
Set aside.
5
For crema, combine avocado, crema, and lime juice in a blender or food processor and mix until smooth.
6
Season with salt and pepper, and set aside.
7
For the tacos, warm olive oil in pan over medium-high heat.
8
Add chorizo to pan, break up with a wooden spoon and saute 46 minutes or until browned.
9
Reduce heat to medium, add onion, season with salt and pepper and saute 34 minutes or until translucent.
10
Add garlic and saute for 30 seconds.
11
Remove pan from heat.
12
Warm tortillas over gas flame on stove top for about 30 seconds or until pliable.
13
You may also wrap tortillas in foil and warm in a 350 degrees F oven while cooking filling.
14
To serve, fill tortillas with chorizo, pico de gallo and crema, and top with cheese.
15
Enjoy.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1- 1/2 cup Tomatoes, Seeded And Diced, 1/2 whole Medium Red Onion, Diced, 1 whole Jalapenos, Seeded And Diced, 2 Tablespoons Lime Juice, and more.

Yes, Chorizo Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions