Chorizo Tacos

5 from 7 votes

Chorizo Tacos are an a fast, easy, delicious meal for any night of the week! Cook extra Chorizo Tacos, so that you don’t have to cook tomorrow!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 275kcal

Cost $7

1 lb fresh chorizo (or substitute ground or shredded beef, pork, turkey, venison, fish or seafood sauteéd with Mexican spices.)
2 cloves finely chopped garlic
1/2 onion small, diced
1 splash olive oil
12 corn tortillas (get a package of flour tortillas for lunch tomorrow)

2 cups shredded lettuce
1-2 cups diced tomatoes
1/2 lb grated cheddar cheese
Salsa of your choice
Frijoles Refritos (Refried beans)
Any additional toppings you want such as; sour cream, creme fraiche, avocado, black olives, chopped onion, cilantro

Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo on one side, flip.
1 lb fresh chorizo, 1 splash olive oil
Add onions and garlic. Cook, breaking up chorizo as you go, stirring often until the second side of chorizo is browned and onions and garlic are tender.
2 cloves finely chopped garlic, 1/2 onion
Heat tortillas in your preferred method. We like to add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.
12 corn tortillas
Fill tortillas with chorizo, lettuce, tomatoes, cheese, sour cream, salsa and any additional toppings you choose.
2 cups shredded lettuce, 1-2 cups diced tomatoes, 1/2 lb grated cheddar cheese, Salsa of your choice, Frijoles Refritos, Any additional toppings you want

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot.

Suggested Garnishes;