Taco Tuesday just got a serious upgrade with these street-style chorizo tacos!
It all starts with spicy, crispy ground chorizo. Then, you’ll add diced veggies, salty cheese, and a thick layer of cilantro-lime crema.
One bite is enough to make your taste buds dance.
It’s a quick and easy weeknight dinner the whole family will love. Plus, you can top it with all kinds of tasty extras to make it your own!
Why You’ll Love These Chorizo Tacos
Bold & Zesty Taste: Chorizo tacos offer a dynamic taste profile. Between the Mexican chorizo, crunchy toppings, and bright sauce, every bite is a dream.
Quick & Easy: The hands-on prep is less than 15 minutes, and the cooking is about the same. So, you can have dinner on the table in just 30 minutes.
Customizable: Feel free to add your favorite toppings or adjust the spice level to suit your preferences.
Ingredients
- Mexican Chorizo: This spicy, flavorful sausage adds a bold, rich taste. Get it in bulk for easy prep.
- Red Onion: Adds some crispy texture and a light peppery kick. Soak them in cold water to mellow the bite.
- Jalapeños & Tomatoes: For extra heat and juicy sweetness.
- Fresh Cilantro: Bright, herbaceous punch.
- Crumbled Queso Fresco: A mild, crumbly cheese that adds creamy texture and subtle tang.
- Cilantro-Lime Crema: A tangy, smooth blend of Mexican crema, lime juice, garlic powder, cilantro, and salt.
- Corn Tortillas: The authentic, gluten-free base. Use flour tortillas if you prefer.
How to Make Chorizo Tacos
These chorizo tacos are a flavor explosion that’ll transport you straight to the streets of Mexico.
And like any good taco recipe, they’re simple but oh-so-scrumptious.
Here’s how to make them:
1. WHISK the crema, lime juice, lime zest, garlic powder, cilantro, and salt in a medium bowl until well combined. Cover and refrigerate.
2. COOK the chorizo, breaking it up with a wooden spoon, for 8-10 minutes until fully cooked and crispy. Remove from heat and set aside.
3. WARM the corn tortillas in a dry skillet for about 30 seconds per side.
4. ASSEMBLE the tacos by spooning chorizo onto each tortilla. Top with red onion, jalapeños, tomatoes, cilantro, queso fresco, and a drizzle of lime crema.
5. SERVE immediately with lime wedges on the side. Enjoy!
Tips For the Best Chorizo Tacos
Once you take a bite of these little bundles of joy, you’ll be hooked. The flavors and textures are out of this world!
Check out these tips, then let’s get cooking!
- Chorizo selection. For authentic flavor, choose high-quality Mexican chorizo. Avoid Spanish chorizo, which is cured and has a different texture.
- Cheese choice. Queso fresco is the authentic choice for its mild, crumbly texture that complements the spicy chorizo. If that’s not available, feta, cotija, or panela are great alternatives.
- Use the fat. Scoop the meat out of the pan using a slotted spoon. Then, fry the tortillas in the grease for added flavor.
- Bake the tortillas. Wrap them in foil and bake for about 10 minutes at 350°F.
- Flavorful crema. For a vibrant lime crema, be sure to use fresh lime juice and zest. Adjust the amount of lime juice according to your taste preference for a perfect balance of tanginess.
- Serving options. Add other tasty toppings, like roasted corn, pickled red onions, roasted poblanos, or crunchy slaw.
How to Store
If you’re looking for a dish that’s sure to impress and satisfy, give these chorizo tacos a try.
They’re a total crowd-pleaser and have quickly become a new favorite in my kitchen.
Unfortunately, assembled tacos don’t store well, but you can keep the meat filling separately.
To Store: Place the cooled chorizo and lime crema in separate airtight containers and refrigerate for 2-3 days.
To Freeze: Transfer the cooled chorizo mixture to a freezer-safe container or bag, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the chorizo mixture in a skillet over medium heat for about 5 minutes or until heated through, stirring occasionally.
Note: Don’t freeze the crema, as it won’t thaw well.
Serve leftovers with freshly diced toppings.
More Taco Recipes Your Family Will Love
Taco Ring
Coconut Shrimp Tacos with Mango Salsa
Taco Pinwheels
Rotisserie Chicken Tacos
Chorizo Tacos
4-5
servings15
minutes15
minutes490
kcalSpice up your life with these incredible chorizo tacos! They’re juicy, flavorful, and topped with zesty lime crema, diced jalapeños, and more.
Ingredients
- For the Lime Crema
1/2 cup Mexican crema or sour cream
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro, minced
1/4 teaspoon salt
- For the Tacos
1 pound ground Mexican chorizo
10-12 small corn tortillas
1/2 red onion, diced
1-2 jalapeños, diced
2 large Roma tomatoes, diced
1/4 cup chopped fresh cilantro
1/2 cup crumbled queso fresco
Instructions
- In a medium bowl, whisk the crema, lime juice, lime zest, garlic powder, cilantro, and salt until well combined. Cover and refrigerate until ready to serve.
- Warm a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, for about 8-10 minutes until fully cooked and slightly crispy. Remove from the heat and set aside.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- To assemble, spoon the chorizo mixture onto each warm tortilla. Top with the red onion, jalapeños, tomatoes, cilantro, queso fresco, and a drizzle of lime crema.
- Serve immediately with lime wedges on the side. Enjoy!
Notes
- For extra flavor, fry the tortillas in the chorizo grease.
- For added taste and texture, top the tacos with diced avocado, roasted corn, and pickled red onions.
