These simple and flavorful chorizo tacos are simple yet bursting with flavor! Perfect for a quick weeknight meal because they come together in 20 minutes or less.
A few years ago I started buying the Mexican chorizo from Whole Foods, and Andy (my life partner) went bonkers over it! We totally got on a chorizo tacos kick, and this easy recipe became a repeat because it gets dinner on the table in 20 minutes.
Mexican chorizo is already spiced with TONS of flavor, so the only thing you need to do is cook it on the stovetop. The rest of the taco preparation is all about toppings or add-ins, which for this recipe includes some sautéed poblanos (for more veggies), a simple chipotle lime mayo, plus some fresh goodies like onions, cilantro, and avocado.
This is one of those seemingly basic, yet totally awesome recipes that feels filling and flavorful on a weeknight. It totally hits the spot after a long day of work!
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TLDR; Reader Summary
- Chorizo tacos are absolutely worth making if you need an easy dinner! Flavor-packed, easy to add veggie and toppings, done in 20 minutes or less.
- Learn how to lightly pan-fry the corn tortillas so they're sturdy and flavorful.
- Learn where you can be Mexican chorizo or make your own, if you prefer.
If you love this chorizo taco recipe, you'll want to try my 15-minute ground chicken tacos with black beans next!
Key Ingredients
- Mexican chorizo - This is a Mexican-spiced ground pork, which is different than Spanish chorizo (a cured sausage). You can find it at many grocery stores, local Latin American grocers, or make your own (see below!).
- Corn tortillas - We love the kind from La Tortilla Factory because they're so sturdy, or any time we can get locally made corn tortillas, we'll go for those.
- Poblano pepper - I love sautéing these with the chorizo to get in more veggies and flavor. If you're getting some poblanos in a summer CSA, this is a great way to use them!
- For chipotle mayo - You'll need mayo, chipotle seasoning, and limes. You could also use a chili powder instead of chipotle, but the chipotle seasoning is extra good!
Substitutions & Variations
- Toppings - My favorite part! Pico de gallo (mango, tomato, or pineapple pico would all be good), guacamole, jalapeños, cotija cheese, pepitas, red cabbage, or even delicious roasted sweet potato cubes... all good options.
- Street corn - Swap the chipotle mayo for this 20-minute healthy street corn for a creamy, zesty topping.
- Breakfast - To make breakfast tacos, scramble some eggs in a separate pan and add the chorizo while scrambling. These red chili pepper scrambled eggs would be perfect! Top with onions, cilantro, avocado, chipotle mayo, salsa, or hot sauce.
Step-by-Step Overview: Chorizo Tacos
- Step 1: I like to prep toppings and sauces right away so I can serve these chorizo tacos warm! Whisk together mayo, chipotle, and lime for your chipotle lime mayo.
- Step 2: Heat olive oil over medium heat in a large sauté pan. Sauté poblanos and garlic for about 4-5 minutes.
- Step 3: Add the chorizo, breaking into chunks as it cooks. Sauté for another 6-8 minutes, or until cooked through.
- Step 4: In a separate pan, warm some olive oil over medium heat. Lightly fry corn tortillas for up to a minute on each side. You want them to be lightly pan-fried, but not so crispy that they don't bend.
- Step 5: Optional step! If you'd like, you can drain some of the fat from the pan by resting it tilted, with chorizo pushed toward the top. The fat will drain down, and you can discard it later when cleaning up.
- Step 6: Assemble and serve! Top each tortilla with chorizo, onions, cilantro, diced avocado, and chipotle mayo. Serve with limes in case you want an extra squeeze!
Where to Buy Mexican Chorizo
Finding a high quality chorizo takes a bit of research, as some chorizos dry out quickly or contain extra preservatives. Not inherently bad, but I personally try to go for the freshest I can find. Here are my top choices:
- Whole Foods. Not everyone has access to a Whole Foods, but if you do, their fresh chorizo is affordable, high quality, doesn't dry out quickly, and has incredible flavor.
- Local Latin American grocery stores. Here's where you can find freshly made chorizo in-house... plus you get to support small local businesses!
- Local butcher. If you do have a local butcher that sells fresh meats, check for Mexican chorizo.
- Your local grocery stores. Check your main grocery store for Mexican chorizo. Our local co-op makes a chorizo, but in mainstream grocery stores I have yet to find a chorizo I love. You'll be the first to know if I do!
Making Your Own Chorizo
Finally, there is always the option to make your own chorizo. It takes a little more time, but can be a useful option when you either can't find Mexican chorizo (but you can find ground pork), or you want a fresher option than what's available to you at your usual grocery store.
All you need to do is flavor the ground pork with authentic Mexican chorizo flavors like cumin, chili powder, paprika, oregan, cinnamon, cloves, and/or coriander. I love the chorizo recipe from Isabel Eats.
Chorizo Tacos FAQs
You can store leftovers in the fridge for up to 5 days. I recommend storing the meat, corn tortillas, and toppings separately. Then reheat and assemble right before eating.
Once cooled completely, store it in airtight container in the freezer for up to three months.
Recommended Toppings
I love choosing toppings based on what's in season! A few options below depending what produce is in season where you are.
📖 Recipe
Easy Chorizo Tacos (15 Minutes)
- Total Time: 20 minutes
- Yield: ~8 tacos
Description
These simple chorizo tacos bring BIG flavor and only require 20 minutes! Topped with a basic chipotle lime mayo and simple, fresh toppings like onion and cilantro. Perfect for a weeknight dinner that's big on flavor.
Ingredients
For the chipotle mayo:
- ¼ cup mayo
- 1 teaspoon your favorite chipotle seasoning
- 1 teaspoon lime juice (squeezed from fresh lime)
For the chorizo tacos:
- 1 tablespoon extra virgin olive oil + more for tortillas
- 2 garlic cloves, minced
- 1 poblano pepper, diced small
- 1 pound Mexican chorizo
- 6-8 corn tortillas
- ½ small red onion, finely diced
- ½ avocado, diced
- ½ cup cilantro, chopped
Get Recipe Ingredients
Instructions
- Make the chipotle mayo. In a small bowl, whisk together mayo, chipotle seasoning, and lime. Set aside while you cook the chorizo taco filling.
- Sauté poblanos and garlic. Heat olive oil over medium-high heat in a large skillet. Reduce heat to medium and add poblanos and garlic, and sauté, stirring frequently, until slightly soft (4-5 minutes). Add a pinch of salt.
- Cook the chorizo. Add the chorizo to the skillet with poblanos and garlic, and brown completely, breaking up the chorizo as it cooks. Once browned, immediately remove the skillet from heat and set aside.
- Pan-fry corn tortillas. In a separate skillet, heat olive oil over medium-high heat. Add a corn tortilla and allow it to cook until it's lightly crisped and golden, about 60-90 seconds. Flip and repeat on the other side, then repeat for every tortilla you plan on immediately using (see notes).
- Assemble! Fill each corn tortilla with the chorizo-poblano mixture, and top with onions, cilantro, avocado, and chipotle mayo. Then, chow down!
Notes
- Corn tortillas: When frying the corn tortillas, we're going for slightly toasted to get some crunchy contrast with the soft chorizo, but not full-on crispy. We still want the tortillas to be a little bendy.
- Storage & freezing: Store the chorizo, tortillas (ideally not the fried ones), and toppings in their own respective airtight containers in the fridge for up to a week. Freeze the chorizo and/or corn tortillas in separate, airtight containers for up to three months (leaving little airspace in the containers). Thaw in the fridge overnight or for eight hours. I don't recommend freezing the fresh toppings for later use on tacos.
- Reheat: Reheat the chorizo in the microwave, oven, or on the stove. Reheat corn tortillas on the stove. If you have a Ninja Foodi or an air fryer, you can pop the entire taco (without toppings) in there to reheat and crisp it up at the same time. Then, top & eat!
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 501
- Sugar: 1.7 g
- Sodium: 1079.2 mg
- Fat: 33 g
- Saturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 25.2 g
- Fiber: 4.7 g
- Protein: 19.3 g
- Cholesterol: 64 mg
Celeste says
These were absolutely delicious. I had never cooked with chorizo or poblano peppers, so this was a great, simple intro to that. It had just the right amount of spice, also. I used salsa verde instead of avocado and added a little shredded lettuce. Also, I didn't have chipotle seasoning, so I used 3/4 tsp smoked paprika and 1/4 tsp cayenne. Even my picky eater cleaned his plate. Thanks so much! We will be making these again soon!
Tera says
OMG I love the tweaks you made, Celeste! So happy you & your household loved it. Chorizo is just SO good 🙂 I can't thank you enough for making this recipe!
Daniel says
Love, love, love this recipe. Thank you!
Tera says
Thank you, Daniel! Chorizo for life!