Easy Chorizo Tacos
Easy chorizo street tacos topped with fresh diced onion, cilantro, and lime. Ready in just 25 minutes!
Ingredients
- 1 lb Mexican chorizo sausage ground sausage, see notes
- 20 extra small corn tortillas (I use "taqueira style") or 10 extra small flour tortillas (double up corn tortillas but not flour)
- ½ medium-sized white onion finely diced
- ~¼ cup fresh cilantro
- 1 lime sliced into wedges, for serving
- ⅓ cup chicken stock or water for heating up tortillas, use for corn tortillas only
Instructions
- Cook the chorizo in a skillet over medium heat until cooked through and just beginning to char, then remove from heat. About 8 minutes.
- Meanwhile, prepare the tortillas - For corn tortillas, give a pair of tortillas a quick dip in water or chicken stock, shake off any excess, then place in a pan over medium heat (still stacked). Cook for about 30 seconds, then flip the stack and cook for about 30 seconds more. Keep the pair of corn tortillas together and use them to make one taco. Tent with foil to keep warm as you work through all the tortillas. I typically do two stacks at once. (Flour tortillas should not be doubled and don't need a dip in the water/stock, just warm them for about 30 seconds per side)
- Divide the cooked chorizo evenly between the prepared double-stacked tortillas, then top with onion, cilantro, and a squeeze of lime to taste. Serve immediately with your favorite salsa or hot sauce (I love adding avocado salsa and/or jalapeño hot sauce).
Notes
Typically, Mexican chorizo is made with pork byproducts, but some brands offer chorizo made with "premium cuts of pork" like pork shoulder. They are a little more expensive, but I prefer the premium version when it's available.
Nutrition
Serving: 1 tacoCalories: 220kcal
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