• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Three Seasons

seasonal, seasoning, seasoned chef

  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
×

Home » Pork » Chorizo Tacos with Avocado Crema & Pico de Gallo

Chorizo Tacos with Avocado Crema & Pico de Gallo

Published: Jun 22, 2015 · Modified: Nov 7, 2019 by Sabrina Russo

Jump to Recipe·Print Recipe

These chorizo tacos are served up with pico de gallo, avocado crema and queso fresco on corn tortillas. Feel free to mix and match any of your favorite toppings.

Chorizo Tacos with Pico de Gallo and Avocado Crema

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chorizo Tacos with Avocado Crema & Pico de Gallo


  • Author: Sabrina Russo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

These chorizo tacos are served up with pico de gallo, avocado crema and queso fresco on corn tortillas. Feel free to mix and match any of your favorite toppings.


Ingredients

Scale

Pico de gallo:

  • 1 ½ cups tomatoes, seeded and diced
  • ½ medium red onion, diced
  • 1–2 jalapeños, seeded and diced
  • 2 tbsp lime juice
  • ½ cup loosely pack cilantro, roughly chopped

Avocado crema:

  • 1 medium avocado, pit and skin removed
  • ¼ cup Mexican crema or sour cream
  • 2 tbsp lime juice

Filling:

  • 1 tbsp olive oil
  • 1 lb fresh, Mexican chorizo sausage, casing removed
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • Kosher salt and fresh cracked pepper
  • Corn tortillas, for serving
  • Queso fresco or mild feta, for serving

Instructions

  1. Make pico de gallo: Combine all ingredients in a medium bowl except cilantro. Stir in cilantro right before serving. Set aside.
  2. Make crema: Combine all ingredients in a blender or food processor and mix until smooth. Season with salt and pepper, and set aside.
  3. Cook chorizo: Warm olive oil in pan over medium-high heat. Add chorizo to pan, break up with a wooden spoon and sauté 4-6 minutes or until browned. Reduce heat to medium, add onion, season with salt and pepper and sauté 3-4 minutes or until translucent. Add garlic and sauté for 30 seconds. Keep warm.
  4. Warm tortillas and serve: Warm tortillas over gas flame on stove top for about 30 seconds or until pliable. You may also wrap tortillas in foil and warm in a 350°F oven while cooking filling. To serve, fill tortillas with chorizo, pico de gallo and crema, and top with cheese. Enjoy.
  • Category: Main
  • Method: Saute
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 of filling and toppings
  • Calories: 677
  • Sugar: 4g
  • Sodium: 1462mg
  • Fat: 55g
  • Saturated Fat: 19g
  • Carbohydrates: 16g
  • Protein: 30g

Keywords: taco, chorizo, pico de gallo, cheese, avocado

Did you make this recipe?

Tag @my_three_seasons on Instagram and hashtag it #mythreeseasons

Chorizo Tacos with Pico de Gallo and Avocado Crema

Chorizo Tacos with Pico de Gallo and Avocado Crema

 

Previous Post: « Chinese Pepper Steak
Next Post: Fig Crostini with Whipped Goat Cheese »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
Follow me on FacebookFollow me on TwitterFollow me on InstagramFollow me on PinterestFollow me on YouTube

Search

Spring Recipes

Overhead view of a Lemon Rhubarb Custard Cake with slices cut out of it, surrounded by plates and a napkin on a white textured surface.

Rhubarb Cake

Overhead view of three plates of spaghetti pasta with ramps surrounded by forks, glasses, grated parmesan cheese and lemon wedges on a rustic wood surface.

Ramp Pasta

Overhead image of a rustic ceramic bowl with fava bean and ricotta ravioli in brown butter sauce with whole fava beans, mint and parmesan cheese on top, surrounded by rustic silverware (fork and spoon), a beige dish towel and another plate of pasta on a dark wood surface.

Fava Bean Ravioli

Overhead view of a spring vegetable salad with arugula, watercress, snap peas, English peas, fava beans, red radishes, purple radishes, watermelon radishes, carrots and asparagus with buttermilk poppy seed dressing on a light blue background.

Spring Vegetable Salad with Buttermilk Poppy Seed Dressing

Angled view of a sliced coconut layer cake with Swiss meringue buttercream on a cake stand surrounded by cake slices and a vase of white carnation flowers with a cream colored surface and light textured background.

Coconut Layer Cake with Swiss Meringue Buttercream

Overhead view of three bowls of shell pasta with peas and pancetta with spoons and small bowls of salt and pepper on a dark wood surface.

Pasta with Peas and Pancetta

More Posts from this Category

Subscribe to Blog via Email

Enter your email address to subscribe and receive notifications of new posts by email.

Recent Posts

  • Kale and Pomegranate Salad with Persimmons
  • Golden Beet Salad with Goat Cheese Spread and Pesto
  • Apple Cider Vinegar Dressing
  • Pumpkin Chocolate Chip Pancakes.
  • Gluten Free Lemon Bars
Featured in widget showing logos of buzz feed, honest cooking, foodgawker and huff post

Top Posts

Overhead view of Italian Stuffed Artichokes filled with breadcrumbs, cheese, garlic and parsley on a white plate surrounded by lemon wedges, and bowls of salt and pepper on a beige textured surface.

Italian Stuffed Artichokes

Overhead shot of two bowls of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Thai Red Curry Lentil Soup

Straight on shot of a stack of homemade jelly doughnuts with strawberry jam, coated in sugar on a light grey surface surrounded by fresh strawberries with a coffee cup in the background.

Homemade Jelly Doughnuts with Strawberry Jam (Sufganiyot)

Coconut Curry Chicken Legs

Pistachio Babka

Pistachio Babka

Baked Matcha Glazed Doughnuts

More Posts from this Category

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in