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
- Make pico de gallo: Combine all ingredients in a medium bowl except cilantro. Stir in cilantro right before serving. Set aside.
- Make crema: Combine all ingredients in a blender or food processor and mix until smooth. Season with salt and pepper, and set aside.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- 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