Chorizo Tacos
These chorizo tacos are filled with Mexican chorizo and a quick lime crema. Perfect for Taco Tuesday and ready in only 15 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound homemade Mexican chorizo
- 12 corn tortillas
- ¼ medium onion, (diced)
- ¼ cup chopped cilantro
- ½ cup sour cream
- zest of 1 lime
- 1 tablespoon lime juice ((about ½ lime))
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Instructions
- 1
Make the quick lime crema by adding all the ingredients in a small bowl and stirring until fully combined. Set aside.
- 2
Heat a large skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, stirring occasionally, until the chorizo is completely cooked.
- 3
While the chorizo is cooking, warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
- 4
Place the tortillas in a tortilla warmer or cover them in a kitchen towel to keep them warm until ready to eat.
- 5
Fill the corn tortillas with the cooked chorizo and serve with lime crema, chopped cilantro, and diced onions.