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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Meal
- Cuisine: Mexican
Keywords: Mexican, cinco de mayo, pork, chorizo, spicy, beans, tacos, tortillas, gluten-free, diabetic, low-carb, we count carbs