Chorizo Tacos

If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. —James Schend, Taste of Home Deputy Editor

Total Time

Prep: 10 min. Cook: 25 min.

Makes

16 servings

Ingredients

2 teaspoons canola oil
1 small onion, chopped
1 poblano pepper, seeded and chopped
1 pound fresh chorizo, casings removed
16 mini flour tortillas
Optional: Fresh cilantro, sliced radishes, sliced jalapeno, lime wedges and salsa

Directions

In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles until fully cooked and starting to char and crisp up, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.

Chorizo Tacos Tips

What can you serve with chorizo tacos?

Mix up an easy lime crema using sour cream, lime juice, minced garlic and salt to taste for drizzling over your chorizo tacos. Serve with a side of Mexican street corn or refried beans to make it a meal.

How do you warm up tortillas for chorizo tacos?

Warm tortillas in the microwave (about five or so at a time) for 30 seconds—just make sure they’re covered with a damp paper towel. You can also wrap them in foil and warm them in the oven at 350 degrees for 15 minutes. Even better than warming up store-bought tortillas, make your own homemade tortillas!

How do you store chorizo tacos?

Store the chorizo and toppings separate from the tortillas in an airtight container in the refrigerator for up to four days.

—Elizabeth Harris

Nutrition Facts

1 taco: 176 calories, 11g fat (4g saturated fat), 25mg cholesterol, 447mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 8g protein.

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