Chorizo Tacos

Tacos are a favorite on almost any night in our home, and if you love them as much as we do, you’ll want to try these Chorizo Tacos. I first made them when I wanted to spice up our usual taco routine, and they’ve been a staple ever since. The ingredients are simple, but together they really deliver: spicy Mexican chorizo tucked into lightly charred corn tortillas, topped with sweet-and-tangy pineapple salsa and a quick, cooling cilantro lime crema.

It’s the kind of weeknight dinner that feels like more, ready in about 30 minutes and easy to scale up for a casual get-together. What I love most is how the flavors play off one another: the bold heat of the chorizo, the brightness of the salsa, and the creamy finish. Every bite hits spicy, tangy, and refreshing notes at once, with enough crunch and richness to keep it interesting. Whether it’s Taco Tuesday or a weekend family spread, these tacos are always a hit.

“Delicious Recipe! That crema sauce is perfecto! No leftovers here!”

meghan

Ingredients for Chorizo Tacos

Pineapple Salsa Ingredients:

• Fresh Pineapple: I look for one that smells sweet at the base and has golden-brown skin. A ripe pineapple yields slightly to pressure. (Note: Pineapples do not continue to ripen once they’re picked.)
• Red Bell Pepper: Choose ones that are firm and glossy. I avoid peppers with soft spots or wrinkled skin.
• White Onion: I prefer these for their sharp flavor, but yellow onions work too. Pick firm ones with tight, dry skins.
• Jalapeño: Pick smooth, unblemished jalapeños for a consistent heat level. 
• Fresh Cilantro: Look for fresh, vibrant green leaves without any signs of wilting. Dried cilantro doesn’t provide the bright freshness this salsa deserves!
• Lime Juice: I think it’s worth squeezing fresh lime juice here because it offers a more refreshing flair than bottled juice.
• Kosher Salt and Freshly Ground Black Pepper

Cilantro Lime Crema Ingredients:

• Sour Cream or Mexican Crema: Mexican crema has a slightly thinner consistency and higher fat content than sour cream, but either works here. I prefer a full-fat version for the best flavor and texture.
• Lime: I look for limes that feel heavy for their size because they’re the juiciest.
• Fresh Cilantro: As with the salsa, look for fresh, bright green leaves.
• Garlic: Select firm, plump garlic cloves without any green shoots.
• Kosher Salt

For the Tacos:

• Mexican Chorizo: I like to use fresh, raw chorizo sausages with the casings removed or bulk raw chorizo.
• Tortillas: I prefer corn tortillas for this dish, and look for fresh tortillas free of tears or cracks.
• Lime: As with the crema above, choose juicy limes.
• Fresh Cilantro: Same guidance as above, bright green and fresh.

Mexican Chorizo vs. Spanish Chorizo

Though they’re both flavorful sausages, Mexican chorizo and Spanish chorizo are significantly different in both taste and how they’re made. Mexican chorizo is usually made with fresh ground pork and seasoned with a variety of spices, including chili peppers, which gives it a spicy and robust flavor. It’s often sold raw and needs to be cooked before eating.

Spanish chorizo, on the other hand, is made from chopped pork and flavored with garlic and pimentón, a smoked paprika that gives it a deep red color and smoky flavor. It’s often cured or smoked and can be sliced and eaten as is, without cooking. 

Recipe Options

• If you can’t get fresh pineapple, you can use canned pineapple chunks, drained and diced.
• For even more smoky flavor add a generous pinch (or more) of chipotle chile powder to the salsa.
• You can swap red bell pepper with yellow or orange bell pepper for a slightly different flavor profile.
• Substitute Greek yogurt for sour cream or Mexican crema if you want a lighter crema.
• Feel free to use flour tortillas if you prefer them over corn. 

How to Store and Reheat

Refrigerate any leftover chorizo, pineapple salsa, and cilantro lime crema separately in airtight containers. Store cooked chorizo for up to 3 days; salsa and crema for about a week. To reheat the chorizo, place it in a skillet over medium heat, stirring until warmed through. It’s best to use freshly cooked tortillas and assemble the tacos just before serving.

These Chorizo Tacos are terrific for livening up your taco night with their unique combination of refreshing, spicy, crunchy and creamy flavors. Despite the complexity of their flavors, they are surprisingly fast and easy to make. I hope these tacos transform your taco night into a fun fiesta like they have mine!

More Incredible Taco Recipes!

• Shrimp Tacos
• Pork Belly Tacos
• Lamb Tacos
• Pork Carnitas Tacos
• Carne Asada Tacos
• Ground Pork Tacos

How to Make Chorizo Tacos

Combine pineapple, red bell pepper, white onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper, and set aside or refrigerate if making in advance.

Whisk sour cream, lime juice, zest, cilantro, and salt in a small bowl until smooth, then refrigerate.

In a large skillet over medium heat, cook the chorizo, breaking it apart, until crisp. Remove from heat. In a hot, dry skillet, cook each corn tortilla for 30 seconds per side until lightly charred, and keep warm in aluminum foil.

Divide chorizo evenly among warm tortillas, add pineapple salsa, and drizzle with cilantro lime crema. Repeat with remaining tortillas and serve with lime wedges, if you like.