Chorizo Street Tacos

5 from 8 votes

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.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 506kcal

Author: Christina Koncker

Ingredients

1 pound Chorizo (or 4 chorizo links)
12-24 Corn tortillas (street taco size)
½ medium-sized White onion (finely diced)
Cilantro or parsley (chopped)
Salsa or hot sauce (optional)
Crema (optional)
Queso fresco or feta (optional)
1-2 Jalapeno(s) (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

Accommodating dietary restrictions. Can't have gluten? Reach for gluten-free tortillas. Don't deal so well with dairy? Take these street tacos a more traditional route and omit using cheese and crema. Vegan or vegetarian? Use a soy chorizo instead (I've seen soyrizo at Trader Joe's). Or try making a homemade walnut chorizo.

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Nutrition