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Simple Chorizo Tacos

Three chorizo tacos and three lime wedges on gray plate, on light blue and white surface
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5 from 2 reviews

These simple chorizo tacos bring BIG flavor and only require 20 minutes! Lightly crunchy corn tortilla shells, flavorful Mexican chorizo, and fresh toppings of onion, cilantro, avocado, and a homemade quick chipotle mayo.

Ingredients

Units Scale

For the chipotle mayo:

  • 1/4 cup mayo
  • 1 tsp your favorite chipotle seasoning
  • 1 tsp lime juice (squeezed from fresh lime)

For the chorizo tacos:

  • 1 tbsp extra virgin olive oil + more for tortillas
  • 2 garlic cloves, minced
  • 1 poblano pepper, diced small
  • 1 lb. Mexican chorizo
  • 6-8 corn tortillas
  • 1/2 small red onion, finely diced
  • 1/2 avocado, diced
  • 1/2 cup cilantro, chopped

Instructions

  1. Make the chipotle mayo. In a small bowl, whisk together mayo, chipotle seasoning, and lime. Set aside while you cook the chorizo taco filling.
  2. 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.
  3. 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.
  4. 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 slightly browned, about 60-90 seconds. Flip and repeat on the other side, then repeat for every tortilla you plan on immediately using.*
  5. Assemble! Fill each corn tortilla with the chorizo-poblano mixture, and top with onions, cilantro, avocado, and chipotle mayo. Then, chow down!

Notes

  1. 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.
  2. 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.
  3. 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!

Nutrition

Find it online: https://www.rootsandradishes.com/chorizo-tacos/