How do I prevent my corn tortillas from breaking?

Warm them properly in a dry skillet or over a flame until pliable, and keep them stacked under a towel to stay soft and flexible.

Can I make the chorizo filling ahead of time?

Yes, cook the chorizo up to 3 days in advance and reheat in a skillet over medium heat just before serving.

What if I can't find salsa verde?

Substitute with a simple pico de gallo or a squeeze of extra lime and a dash of hot sauce for acidity and heat.

Is it okay to use flour tortillas instead of corn?

Yes, but corn tortillas are traditional for street-style tacos and provide an authentic earthy flavor and texture.

Home / Recipes / mexican / Chorizo Tacos

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Chorizo Tacos

RATING

4.6/5(137)

TASTE SCORE

9/10

Spicy, smoky Mexican chorizo crammed into warm corn tortillas with fresh salsa, creamy avocado, and a squeeze of lime. These street-style tacos come together in under 30 minutes and deliver a bold, satisfying punch that beats any takeout.

PREP

10m

COOK

15m

SERVES

2 PIECES

656 cal

SERVINGS

INGREDIENTS

For 4 servings

450 gmexican chorizo · fresh, casings removed8 pcscorn tortilla · small, 15cm1 pcsonion · small, finely diced3 tbspcilantro · fresh, roughly chopped1 pcsavocado · ripe, diced2 pcslime · halved, for squeezing4 tbspsalsa verde · store-bought or freshly made1 pinchsalt

NUTRITION · PER SERVING

656

CALORIES · 2 PIECES

Protein25g · 15%

Carbs36g · 22%

Fat47g · 64%

Fiber8g

Sugar4g

Saturated fat17g

Cholesterol90mg

Sodium1273mg

Potassium681mg

Phosphorus345mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prep the fresh garnishes.
1.Finely dice the onion and set aside in a small bowl.
2.Roughly chop the cilantro leaves.
3.Dice the avocado into small cubes.
4.Halve the limes.
fry · ~10 min
Cook the chorizo.
1.Place a cast iron skillet over medium-high heat.
2.Add the fresh chorizo (casings removed) and break it apart with a wooden spoon.
3.Cook for 8–10 minutes, stirring occasionally, until deeply browned and fully cooked through.
TIPDon't crowd the pan. If cooking more than 500g, work in batches so the chorizo fries rather than steams.
roast · ~5 min
Warm the tortillas.
1.Heat a dry skillet or griddle over high heat.
2.Warm each corn tortilla for 20–30 seconds per side until pliable and lightly charred in spots.
3.Stack on a plate and cover with a clean tea towel to keep soft.
assemble · ~2 min
Assemble the tacos.
1.Spoon a generous portion of cooked chorizo onto each warm tortilla.
2.Top with diced onion, chopped cilantro, and avocado.
3.Drizzle with salsa verde and finish with a squeeze of fresh lime.
serve
Serve immediately while warm.
Arrange the tacos on a platter and serve straight away with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a cast-iron skillet for the chorizo to get a deep, caramelized crust.
2
Toast tortillas directly over a gas flame for authentic charred spots and smoky flavor.
3
Cook chorizo until it is browned and slightly crispy at the edges for best texture.
4
Keep warm tortillas stacked under a damp tea towel to prevent drying out.
5
Dice avocado just before assembling to avoid browning and keep it fresh.
6
For extra heat, add a few slices of fresh jalapeño or a drizzle of hot sauce.

RECIPE VARIATIONS