Seriously step up your taco Tuesday with these homemade Chorizo Tacos! Spicy chorizo is cooked with jalapeños and onions and served in soft corn tortillas. Add all of your favorite toppings and serve these tacos for lunch, dinner, or even breakfast!

A white plate is topped with several tacos.

Chorizo Tacos

This recipe is pretty impossible to mess up. Aren’t those the best kind?! Essentially, all you need to do here is sauté your onions and jalapeños, cook the meat until it’s got those signature crispy edges, and serve it in a tortilla.

Tacos don’t get much easier than this! You can enjoy these classic Chorizo Tacos for lunch or dinner, or even pile some scrambled eggs in there and enjoy them as a hearty breakfast.

When it comes to toppings, you can really toss anything you want into a Chorizo Taco! Some of my favorite toppings include salsa, avocado slices, fresh cilantro, and a squeeze of lime juice. However, there’s a ton of room for creativity!

When serving Chorizo Tacos, I find it pretty fun to serve them with a topping bar with plenty of offerings. That way everyone can make their taco exactly as they please!

Next time you need a quick, easy, and seriously flavor packed meal on the table, consider making these Chorizo Tacos.

The meat is SO easy to cook and you can top them with whatever you want! In my opinion, it’s a step above traditional ground beef tacos because the chorizo itself just brings so much more flavor. Add a drizzle of hot sauce if you like a little extra spice!

Avocado, tomatoes, and onions and limes are placed on top of a taco.

How to Make It

Toss it all in a skillet, cook, and toss it in a taco with all of your favorite toppings. It’s SO easy!

Cook the veggies. Heat the oil in a skillet over about medium-high heat. Add the onions and cook until softened and slightly translucent, then toss in the jalapeños. Cook for another minute or so.

Cook the chorizo. Add the chorizo to the skillet. As it cooks, you’ll need to break it up with a fork. It should be ready after about 10-12 minutes. When the edges are nice and crispy, you know it’s gonna be ready to go! When it’s fully cooked, transfer the chorizo to a serving dish with a slotted spoon.

ENJOY! Let’s make some tacos! Divide the chorizo evenly among the tortillas and top with whatever your heart desires. I’m partial to a lime spiked guacamole.

Several tacos are garnished and placed on a white plate with a small bowl filled with salsa.

Is Chorizo spicy?

Here’s the deal. Chorizo definitely has a spicy kick to it (that just about everyone loves), but it won’t make you break a sweat! If you’d like your chorizo to be spicier, you can always sprinkle in some cayenne powder or top off your taco with a drizzle of your favorite hot sauce.

Keep in mind that the jalapeños also lend a little heat, but it’s nothing too overbearing. Another great way to add some heat to the meat is by leaving the jalapeño seeds in the mix instead of de-seeding the peppers.

Can I make Chorizo Tacos ahead of time?

You can certainly make the chorizo ahead of time, but you should avoid assembling the tacos until you’re ready to serve. You don’t want the meat to make the tortillas soggy and tear.

If you do make the meat ahead of time, store it in an airtight container in the fridge for about 2-3 days. I recommend reheating it right back in the skillet with just a small splash of oil to add some moisture back into it.

What is chorizo?

Put simply, chorizo is a pork sausage that’s loaded with smokey and spicy flavor! It originated in Spain and has now found a home in kitchens across the world. You should be able to find it at any grocery store.

Salsa, tacos, and garnishes are all spread out across a white plate.

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A white plate is topped with several tacos.

Get the Recipe: Chorizo Tacos

Easy, spicy Chorizo Tacos are fantastically quick to make! Taco Tuesday never tasted so good.
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Ingredients

  • 1 teaspoon olive oil
  • 1 1/4 cup diced onion, divided (save 1/4 cup for dressing your tacos before serving)
  • 1/2 jalapeno pepper, seeded and minced (optional)
  • 1 pound fresh Mexican Chorizo Sausage
  • 12 corn tortillas, warmed
  • 1 cup fresh salsa or pico de Gallo
  • 1 cup sour cream
  • 2 limes, sliced
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro

Equipment

  • skillet

Instructions 

  • Heat the oil in a large skillet over medium-high heat.
  • Add 1 cup of the onions and cook until softened.
  • Stir in the jalapeños and cook for 1 minutes.
  • Add the chorizo and cook, breaking up the sausage with a fork, until cooke through and beginning to get crispy on the edges, approximately 10-12 minutes.
  • Remove from the heat and transfer the chorizo to a serving bowl with a slotted spoon.
  • Divide the chorizo mixture evenly among the tortillas and serve with the salsa, sour cream, limes, avocado and cilantro.
  • Serve immediately.

Notes

To make ahead, cook the chorizo as directed and store in an airtight container. Refrigerate until ready to reheat. Heat in a skillet until warmed and serve as directed.
Calories: 404kcal, Carbohydrates: 50g, Protein: 8g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 34mg, Sodium: 60mg, Potassium: 577mg, Fiber: 10g, Sugar: 6g, Vitamin A: 537IU, Vitamin C: 21mg, Calcium: 151mg, Iron: 2mg