The Easiest Flavor-Packed Taco Filling: Chorizo!
Chorizo Tacos are a quick, easy, and affordable meal that is perfect for busy weeknights, and with just 4 ingredients, you’ll definitely be making them on repeat. Spoon the savory, spiced pork into warm corn tortillas, then finish with diced onion, cilantro, a little pico de gallo, and a drizzle of avocado crema—taco night = instantly upgraded!
If you’re not familiar, chorizo is a boldly seasoned pork sausage flavored with paprika, garlic, and chiles. For this recipe, use fresh (Mexican) chorizo—loose and crumbly—rather than cured Spanish chorizo, which is meant for slicing.
For more taco night inspiration, try these irresistibly juicy quesabirria tacos, tender, slow-cooked carnitas, or my buttery, flaky baked salmon tacos next!
My Go-To Chorizo May Surprise You
You can absolutely make chorizo at home, but I really like Whole Foods 365 brand (yes, really!). It’s sold without links or casings. You’ll find it in the same place they sell store-packaged ground beef, pork, and poultry.
Step-by-Step Instructions
Full instructions can be found in the recipe card below.
Pro tip: I like to heat up the tortillas directly over the flame on my gas stove. Just 10-15 seconds per side over medium heat and they get nice little char marks. Be sure to have tongs to help flip them.
And just like that, your quick weeknight tacos are ready to be assembled!
If you want to add a bit more heat, stir in a diced jalapeño or serrano pepper along with the onion. 🌶️
Other toppings to try: pineapple, avocado, jalapeño, radishes—and a swipe of sour cream, guac, hot sauce, or salsa.
Tex Mex-Inspired Side Dishes
Traditional Mexican side dishes are always a good idea. You know the drill: rice, black beans, chips, and guacamole. Don’t forget a perfect classic margarita! 💯
When I have a bit more time, I’ll make these pan-fried sweet potato fritters or a light, refreshing shrimp ceviche as appetizers.
A Few Notes On Fresh Chorizo
Fresh chorizo is raw and must be cooked; cured chorizo is already cooked and typically sliced. Prefer ground pork or beef? Be sure to season boldly with paprika, garlic, chiles, cumin, chili powder, and oregano. (That’s the beauty of chorizo, it doesn’t need extra spices!)
I hope these Mexican chorizo tacos make weeknights feel easy and a little special. If you try them, I’d love to hear your favorite toppings—please leave a ⭐️ star rating and a quick review below so others can find the recipe and make it, too.
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20-Minute Chorizo Tacos (Just 4 Ingredients!)
Equipment
Ingredients
- 1 Tbsp light neutral oil such as grapeseed, avocado, or canola oil
- 1 large white onion diced, divided
- 1 lb chorizo sausage casings removed if bought in links
- 10-12 small corn tortillas
- Lime wedges for serving
- Fresh cilantro
- 1 recipe avocado crema
- For serving: diced fresh pineapple, avocado, jalapeño slices, thinly sliced radishes
Instructions
- Sauté the onion. Heat 1 Tbsp oil in a skillet over medium-high heat. When hot, add half of the diced onion. Cook, stirring occasionally, about 3-4 minutes.
- Brown the chorizo. Add 1 lb chorizo sausage, then cook for about 7-10 minutes, breaking up with a spatula as needed.
- Warm the tortillas. We like to do this on our gas stovetop. Turn a gas burner onto a low to medium heat, then one at a time place a tortilla directly on the burner. Use tongs to flip every 10-15 seconds until the tortilla is evenly charred on both sides. Repeat with remaining tortillas. Transfer to a damp paper towel, then wrap tightly around all tortillas. The steam inside will help to keep the tortillas warm. Alternatively, you can heat up the tortillas in a skillet over medium heat. Warm through for about 30-45 seconds per side.
- Assemble the tacos. Fill tortillas with chorizo, then drizzle on as much of the avocado crema as you like. Sprinkle with lots of diced onions and fresh cilantro. Serve immediately with lime wedges and any additional toppings.
Notes
- Nutrition facts do not include garnishes.
- Recommended chorizo: Whole Foods, sold in bulk instead of in casings. But truly any variety will work as long as it’s not dried chorizo.
- Leftovers: Cooked chorizo will keep in a fridge for up to 5 days. Assemble tacos fresh to order when making.
- Chorizo: We love the rich flavor of pork chorizo, but certainly you can use chicken chorizo.
Nutrition
Photography by: Megan McKeehan
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