Easy Chorizo Street Tacos
Bold and spicy chorizo street tacos made with just a few ingredients—perfect for quick meals or entertaining.
Ingredients
- 1 lb (450g) Mexican chorizo (raw, casings removed)
- 8–10 small corn tortillas
- 1 small white onion, finely diced
- ½ cup chopped fresh cilantro
- Lime wedges, for serving
- Optional toppings: avocado, salsa, queso fresco, pickled jalapeños
Instructions
- Cook the chorizo:Heat a skillet over medium heat. Add the chorizo (no oil needed) and break it apart with a spatula. Cook for 7–10 minutes, stirring often, until fully cooked and slightly crispy.
- Warm the tortillas:While the chorizo is cooking, warm the tortillas in a dry pan, directly over a gas flame, or in the microwave wrapped in a damp towel.
- Assemble tacos:Place a spoonful of cooked chorizo in each tortilla. Top with diced onion, cilantro, and a squeeze of fresh lime.
- Serve:Enjoy immediately with your favorite sides or hot sauces.
Notes
- Use Mexican chorizo, not Spanish cured chorizo. Mexican chorizo is soft, raw, and must be cooked.
- Warm tortillas make a big difference—don’t skip this step.
- Adjust toppings to your taste; keep it traditional or add your twist.