Chorizo Tacos
Enjoy a vibrant flavor fusion in this easy-to-make Mexican street food favorite that pairs spicy chorizo with tangy salsa and a cooling crema, all wrapped in lightly charred tortillas.
Servings: 8 tacos
Ingredients
For Pineapple Salsa
- 1 1/2 cups diced fresh pineapple
- 1/2 small red bell pepper finely chopped
- 1/4 cup finely diced white onion
- 1/2 small jalapeño seeded and minced, (recipe note #1)
- 1 tablespoon fresh lime juice about 1/2 lime, or more for a tangier salsa
- 2 tablespoons finely chopped fresh cilantro (recipe note #2)
- kosher salt and freshly ground black pepper to taste
For Cilantro Lime Crema
- 1/2 cup sour cream or Mexican crema
- 1/2 medium lime juice and zest
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon minced fresh garlic ~1/2 clove
- 1/4 teaspoon kosher salt
Chorizo Tacos
- 1 pound Mexican chorizo bulk raw chorizo or raw chorizo sausages with casing removed
- 8 corn tortillas
- lime wedges optional for serving
- finely chopped fresh cilantro optional for serving
Instructions
To Make Pineapple Salsa
- Add first 6 ingredients to a medium bowl (pineapple through cilantro); stir to combine. Season to taste with kosher salt and freshly ground black pepper. Set aside or cover and refrigerate if making well in advance.1 1/2 cups diced fresh pineapple, 1/2 small red bell pepper, 1/4 cup finely diced white onion, 1/2 small jalapeño, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon fresh lime juice, kosher salt and freshly ground black pepper
To Make Cilantro Lime Crema
- In a small bowl, whisk together sour cream, lime juice and zest, cilantro and kosher salt until smooth. Cover and refrigerate.1/2 cup sour cream, 1/2 medium lime, 2 tablespoons finely chopped fresh cilantro, 1/2 teaspoon minced fresh garlic, 1/4 teaspoon kosher salt
To Make Chorizo Tacos
- Cook and stir chorizo in a large skillet over medium heat, breaking up the meat with a wooden spoon until cooked through with crispy edges. Remove from heat.1 pound Mexican chorizo
- Meanwhile, place a large piece of aluminum foil near cooktop. Heat a heavy, dry skillet over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.8 corn tortillas
- Assemble Tacos: top one warm corn tortilla with 1/8 of the chorizo and spoon on desired amount of pineapple salsa. Drizzle with cilantro lime crema. Repeat with remaining tortillas, arranging on a serving platter as you go. Serve with lime wedges if desired.
Video
Notes
- Wear gloves when cutting raw jalapeños as the juice can be very irritating to skin.
- You'll need 1/4 cup finely chopped fresh cilantro (plus more for optional garnish). Chop it all at once and divide for the separate recipe steps.
- If you want lime wedges, you'll need an additional lime.
Nutrition
Calories: 263kcal | Carbohydrates: 16g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 495mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg
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