Chorizo Street Tacos

The beauty of Chorizo Street Tacos is their simplicity - bold, ground chorizo nestled in a warmed corn tortilla and topped minimally with carefully chosen, complementary garnishes.

Course Main Course, Snack

Cuisine Mexican

Keyword chorizo street tacos, chorizo tacos

Prep Time 10

Cook Time 8

Total Time 18

Servings people

Calories 506kcal

Author Christina Koncker

Ingredients

1 pound Chorizo ( or 4 chorizo links)*
12-24 Corn tortillas street taco size*
½ White onion, finely diced (medium-sized)
Cilantro or parsley, chopped
Salsa or hot sauce of your choosing (optional)
Crema (optional)
Queso fresco or feta (optional)
1-2 jalapenos, thinly sliced (optional)
1-2 Limes, cut into squeeze-ready sections (optional, garnish)

Instructions

Bring a skillet to medium heat. Add the chorizo to the skillet and break into small pieces with a wooden spoon.
Cook the chorizo for 7-8 minutes, stirring frequently until fully cooked. Remove from heat and set aside.
Heat up your corn tortillas.
Electric stoves: Heat tortillas in a large skillet for 30 seconds to 1 minute per side. Repeat this process until all of the tortillas have been heated.
Gas stoves: Turn burner to medium heat. Heat tortillas over the open flame, using tongs to flip every few seconds until the perfect char is achieved. I find this takes around 30-45 seconds per tortilla.
Assemble the tacos. Put 2-3 ounces of chorizo per tortilla (feel free to double up the tortillas if you prefer), then top with onion, cilantro (or parsley), salsa (or crema), jalapenos, and queso fresco (or feta).
Serve with lime wedges.

Notes

1 chorizo link makes 3-4 street-size tacos.

Sometimes I like to double up my corn tortillas for maximum strength. I got away with using one tortilla per taco, but feel free to double up if you prefer.

Nutrition