Also called tacos de chorizo, this tasty chorizo taco recipe can be whipped up in a hot skillet in minutes for a quick and easy meal.
Total carbs 12g per taco
Delicious street tacos are my favorite Mexican food. If you love street tacos and spicy food, these epic chorizo tacos will hit the spot. Seared Mexican chorizo sausage is tucked into charred corn tortillas and garnished with cool sour cream, crisp radishes, herby cilantro, savory onion and finished with a refreshing squeeze of fresh lime juice.
You don't have to wait for taco Tuesday to enjoy these absolutely delicious chorizo street tacos.
👩🏻🍳 Table of contents
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Ingredients
- Corn tortillas - Soft corn tortillas are more authentic, naturally gluten-free and full of flavor.
- Chorizo - Mexican and Spanish chorizo will work. For the best tacos, use Mexican chorizo because it is fattier and therefore juicier. If you don't eat pork, you can look for beef chorizo, seitan chorizo or turkey chorizo.
- Chopped onions - red or white onion are fine
- Fresh cilantro - Chopped cilantro or sprigs work fine, your choice
- Sour cream
- Lime juice
- Sliced radish
Optional Ingredients
- Refried beans
- Pinto beans
- Pico de gallo
- Avocado crema
- Garlic powder
- Queso fresco
- Salsa
- Chopped pineapple
Substitutions
- If you can't find chorizo, a spicy sausage like Andouille sausage or spicy ground pork can work
- Flour tortillas instead of corn tortillas
Equipment you’ll need
A large cast-iron skillet
How to make tacos
First, toast corn tortillas, one by one, in a large skillet over high heat. A cast-iron skillet works best for this. These take only a few seconds on each side. Transfer to a plate and cover with a kitchen towel to keep them warm.
Slice chorizo into quarters lengthwise, heat the same large skillet over medium high heat. There is no need to add olive oil to the pan, just cook chorizo in a hot, dry pan. The sausage will cook in the chorizo fat.
If the sausage meat is loose, you can remove it from the casing. Cook chorizo mixture, stirring occasionally, until completely cooked through.
While chorizo is cooking, prepare the garnishes.
When sausage is fully cooked, fold chorizo in a corn tortilla to serve.
How to make tacos ahead of time
You can char the tortillas, cook the sausages and prepare the filling and garnishes ahead of time. Store everything in separate covered containers in the refrigerator up to 3 days. Warm before serving.
How to store tacos
Eat assembled tacos immediately. They do not keep well. If you have leftover taco ingredients, you may store tortillas, filling and garnishes separately in covered containers in the fridge for up to 3 days.
How to serve
Serve tacos with your favorite toppings such as sliced radishes, sour cream, onions and cilantro. Serve with a side of lime wedges.
If you have leftovers, try chorizo breakfast tacos by adding an egg.
Frequently Asked Questions
Cooked chorizo, corn tortillas, onions, cilantro and lime.
Fatty ground pork seasoned with spicy Mexican chilis and spices. If you don't eat pork, you can find beef chorizo.
Start by using a soft tortilla, not a crunchy one. While in Mexico City, my friend's kitchen staff schooled me on the proper way to handle a taco while eating - use two fingers and a thumb to clamp the taco shut on one end, pinky up style, bite into it from the open end.
"Tacos are love letters
in a corn envelope
that you mail your stomach."
Brian Yazzie @yazzie_thechef yazziethechef.com
Chorizo tacos recipe card
- Total Time: 10 minutes
- Yield: 8 tacos 1x
- Diet: Diabetic
Description
Also called tacos de chorizo, this tasty chorizo taco recipe can be whipped up in a hot skillet in minutes for a quick and easy meal.
Ingredients
- 8 corn tortillas (6”)
- 4 links chorizo sausage, sliced lengthwise into quarters
- ½ cup sour cream, full fat
- ¼ cup onion, chopped
- 2 radishes, thinly sliced
- ½ cup cilantro
- 8 lime wedges from ½ lime
Instructions
- Toast tortillas, one at a time, in a smoking hot cast iron skillet for 10 seconds on each side. Fold each in half and set aside. Cover with a cloth to keep warm.
- In the same hot skillet cook chorizo for 2-3 minutes. Turning every few seconds until charred and seared on all sides.
- Plate tortillas, chorizo and garnishes. Serve.
- Assemble taco by laying a couple of pieces of chorizo down the center of a tortilla. Garnish with a sprinkle of onion, a few slices of radish, a few sprigs of cilantro, a spoonful of sour cream and a squirt of lime juice.
Notes
Use a smoking hot cast iron skillet to give the tortillas a delicious char. You don’t need to cook them for long, 10 seconds on each side will do. To keep tortillas warm, stack them on a plate and cover with a cloth as you prepare each one.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
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