This tasty taco recipe tucks spicy chorizo sausages and warm refried beans into charred corn tortillas. They are garnished with cool sour cream, crisp radishes, herby cilantro, savory onion and finished with a refreshing squeeze of lime juice.
Total carbs 15g, net carbs 13g per taco
I made these tacos to celebrate Cinco de Mayo American-style, but what do I know about tacos? I appreciate Mexican food, but don’t claim to be an authority on tacos or Mexican cuisine. All I know is that it is okay to be flexible and creative with your choice of filling.
I have a fond memory of gorging myself silly at taco stands while visiting Mexico for a friend’s wedding. Street-side taco vendors, with steaming vats of savory meat and innards bubbling in broth, would slice the meat and tuck it into a tortilla, which I then garnished with salsa, chilies, chopped onion, fresh herbs and lime. Standing around the kitchen at my friend’s wedding, we ate tacos filled with wild mushrooms foraged from the hills behind the house, and cuitlacoche (corn fungus), along with hot bowls of pozole made with pork from the bride’s mother’s pig farm.
Back in the States, I happened to have spicy pork chorizo sausages and corn tortillas in my freezer, so I charred the tortillas in a smoking hot cast iron skillet for 10 seconds on each side. I set those aside while I charred chorizo, quartered lengthwise, for a hot minute in the same hot skillet. Next, I smeared the tortillas with a spoonful each of refried beans and sour cream as a base for the taco. Then I added a couple of pieces of chorizo. Finally I garnished the tacos with radish (an excellent digestive), cilantro, onions and a squeeze of fresh lime juice. It was good, real good.
Tacos with chorizo and refried beans ingredients:
Soft corn tortillas are more authentic, and they are naturally gluten-free.
Typically fillings are made with what is available. Today I have chorizo sausages and a can of refried beans in my pantry.
Garnish with sour cream, onion, radishes, avocado, lime and cilantro.
Equipment you’ll need
A cast-iron skillet
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.
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.
Frequently Asked Questions
Yes. Tacos can be eaten on a low-carb diet. Each taco is 15 grams of carbs per serving. This recipe calls for beans and corn tortillas, which are high in carbs. Stick to the portions and don’t overdo it.
Taco fillings can be so many things – the basic rule of thumb seems to be “use what you got”. Fillings can be mushrooms, meat, fish, beans, cactus (nopales), cheese, squash, and even insects, bone marrow, innards and offal.
Start by using a soft tortilla, not a crunchy one. When in Mexico City, my friend’s kitchen staff schooled me on the proper way to handle a taco for eating – use two fingers and a thumb to clamp the taco closed on one end, pinky up for style, bite into it from the open end.
To celebrate, I made Puebla-inspired spiced hot chocolate. At least, this is my American approximation of the one I remember ordering from a breakfast tamale street vendor in Puebla. I made a low-carb version sweetened with monkfruit. I know it’s popular to drink alcohol on Cinco de Mayo, but if you are counting carbs it is best to avoid soda, beer, and Margaritas. All of these drinks are loaded with carbs.
“Tacos are love letters
in a corn envelope
that you mail your stomach.”Brian Yazzie @yazzie_thechef yazziethechef.com
Spicy chorizo sausage and corn tortillas charred in a smoking hot cast iron skillet, then smeared with savory refried beans and cooling sour cream. Garnish with fresh radish, cilantro, onion and a squirt of lime. Delicious and satisfying at only 27g net carbs for 2 tacos.
8 corn tortillas (6”)
1/2 cup refried beans (1 tablespoon per taco)
4 links chorizo sausage, sliced lengthwise into quarters
1/2 cup sour cream, full fat
1/4 cup onion, chopped
2 radishes, thinly sliced
1/2 avocado, cubed
1/2 cup cilantro
8 lime wedges from 1/2 lime
- Char 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.
- In the same hot skillet char chorizo for 1-2 minutes. Turning every few seconds until charred and seared on all sides.
- Plate tortillas, chorizo and garnishes. Serve.
- Assemble tacos by smearing a spoonful (1 tablespoon) each of refried beans and sour cream as a base for the taco. Lay a couple of pieces of chorizo over that. Garnish with a sprinkle of onion, a few slices of radish, a few sprigs of cilantro, and a squirt of lime juice.
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.
- Category: Meal
- Cuisine: Mexican
Keywords: Mexican, cinco de mayo, pork, chorizo, spicy, beans, tacos, tortillas, gluten-free, diabetic, low-carb, we count carbs