Chorizo Tacos are a quick, easy, and affordable meal that is perfect for busy weeknights! With just 4 main ingredients, you’ll make these again and again!
But first, what is chorizo? Chorizo is a type of sausage that is made from ground pork and seasoned with spices such as paprika, garlic, and chili peppers. This combination of ingredients gives it a distinctive flavor that is both savory and spicy. In Spanish, chorizo literally translates to mean ‘sausage.’ It’s typically sold in links or casings, but can also be found freshly ground, which is our preference for this recipe.
To make chorizo tacos, sauté diced white onion and ground chorizo until cooked through (because it’s already deeply flavored from spices, you don’t need to add additional herbs or dried spices!). Serve in warm corn tortillas.
Keep the toppings simple: raw onion, cilantro, and avocado crema. You can definitely add your favorite taco toppings! Finally, a weeknight dinner that can truly be on the table in less than 30 minutes!
You can make chorizo at home, but we 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, ground pork, etc. Here are the remaining ingredients:
- Light neutral oil (such as grapeseed or vegetable oil): To sauté the onion and pork chorizo.
- White onion: A little is sautéed with the sausage, while the rest is used for serving.
- Chorizo sausage: We love pork chorizo, but feel free to use chicken chorizo if available.
- Corn tortillas: These are the traditional choice for tacos!
- Lime wedges: For serving! Gotta have a squeeze of fresh lime juice!
- Fresh cilantro: The more the better.
- Avocado crema or any Mexican Crema for a cool, creamy contrast to the tacos.
Other additional taco toppings to try: diced fresh pineapple, avocado slices, jalapeño (raw or pickled jalapeño), or thinly sliced radishes. And of course sour cream, guacamole, hot sauce, or your favorite salsa are welcome too.
How To Make Chorizo Tacos
These tacos could not be easier to make! With a prep time of just 10 minutes, you can have dinner ready in no time, even on the busiest weeknights. Here’s how to make them:
- Sauté onion, then brown the ground chorizo mixture in a large skillet.
- Warm some corn tortillas (yes, you can use flour tortillas if you have a strong preference, but corn is traditional for tortillas). Heat a gas stove top over low to medium heat. 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, then serve! That’s really it! Add as many toppings as you like, but because the chorizo is seasoned so much, you don’t need to add a lot to get strong flavor.
These easy ground chorizo tacos are delicious, satisfying, and sure to please everyone at the table!
Best Side Dishes For Chorizo Tacos
How to serve chorizo tacos: with rice, black beans, grilled corn, chips, and guacamole! Don’t forget a perfect classic margarita!
For less traditional taco sides, consider trying one of the following:
Chorizo has a strong, savory flavor that is due to the spices that are used in it. It is also slightly fatty, which gives it a rich mouthfeel.
You can, but you’ll want to season the ground meat with the same dried spices that are found in chorizo sausage: paprika, chopped garlic cloves, and chili peppers. Cumin, chili powder, and oregano are often used as well.
Yes. The flavor won’t be quite as pronounced as with fresh chorizo, and it has a firmer texture compared to loose packed chorizo sausage. While it’s not traditional, I bet it would still be tasty!
We like to keep it simple with raw onion, cilantro, and avocado crema. Other taco toppings to try: sour cream, shredded Cheese, queso fresco, cotija cheese, salsa, guacamole, sliced avocado, hot sauce, jalapeño slices, quick pickled red onions, or thinly sliced radishes.
Chorizo originated in Spain and it is now popular in many other countries around the world, including Mexico, the United States, and Portugal.
Fresh chorizo is uncooked and must be cooked before eating. Cured chorizo is already cooked and can be eaten without further cooking. They are both generally seasoned in a similar way, though there are regional differences based on where the chorizo was made.
The next time you plan a family taco night, we hope you’ll consider this recipe. These are truly one of the easiest tacos to make at home, and we can’t wait to hear what you think.
If you make our Chorizo Tacos recipe, please let us know by leaving a review and rating below!
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20-Minute Chorizo Tacos (Just 4 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 corn tortillas
- Lime wedges for serving
- Fresh cilantro
- 1 recipe avocado crema
- For serving: diced fresh pineapple, avocado, jalapeño slices, thinly sliced radishes
- 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.
- 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 including warm tortillas and taco toppings fresh to order when making.
- Chorizo: We love the rich flavor of pork chorizo, but certainly you can use chicken chorizo if it’s available.
Photography by: Megan McKeehan