Easy Chorizo Street Tacos: 6 Authentic Bites of Mexico at Home | Quick & Flavorful Lunch
- Vincent Rossi
- Feb 23
- 2 min read
Yields: 6 tacos
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
1 pound Mexican chorizo, removed from casing
12 corn tortillas (6-inch)
1 small white onion, finely diced
1 cup fresh cilantro, chopped
2 limes, cut into wedges
Optional toppings: Salsa, cotija cheese, pickled onions, radishes
Equipment:
Large skillet
Tongs
Cutting board
Knife
Instructions:
Cook the chorizo: Heat a large skillet over medium-high heat. Add the chorizo (removed from its casing) to the skillet and break it up with a spoon. Cook, stirring occasionally, until the chorizo is cooked through and crispy, about 10-12 minutes. Remove from the skillet and set aside. If there is excess grease, you may choose to drain some of it.
Warm the tortillas: While the chorizo is cooking, warm the tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for about 1 minute.
Assemble the tacos: Place two warm tortillas on each plate. Spoon a generous amount of cooked chorizo into each tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice.
Add optional toppings: If desired, add your favorite toppings, such as salsa, cotija cheese, pickled onions, or radishes.
Serve immediately: Enjoy your sizzling chorizo street tacos while they're warm and the tortillas are soft.
Chef's Notes:
For a milder flavor, use mild Mexican chorizo.
If you can't find Mexican chorizo, you can substitute with Spanish chorizo, but the flavor will be slightly different.
Feel free to customize the toppings to your liking. Other great options include shredded lettuce, pico de gallo, or sour cream.
To keep the tortillas warm, wrap them in a clean kitchen towel or tortilla warmer until ready to serve.
These tacos are best served immediately.
Enjoy your delicious and easy chorizo street tacos!
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