Chorizo Tacos
Easy, spicy Chorizo Tacos are fantastically quick to make! Taco Tuesday never tasted so good.
Servings: 4
Cost: $8
Equipment
- skillet
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
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.
Nutrition
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