Tacos are, in essence, a way of life for most. Whether for Breakfast, Lunch, or Dinner, Tacos are always acceptable. These days, Taco combinations are practically endless, and people are topping them with everything from Jackfruit, to Camel meat.
Not only are Tacos extremely versatile, but, they also make whipping up a weeknight dinner a breeze. These Chorizo Tacos are vibrant, health-focused, contain minimal ingredients and can be assembled in under 30 minutes. I call that a weeknight win. Additionally, this recipe can easily be customized to your liking. Vegan? Leave the Chorizo out, or, use Tempeh or additional Veggies. Not a fan of Chorizo? Any protein will work just as well!
Why do I suggest small Tortilla shells for the recipe, versus larger? It's truly just my preference. In my opinion, larger tacos equal a larger mess, so, utilizing the smaller shells just makes life a bit easier for me. So, feel free to use whatever Tortillas you would like.
Bring Taco night to life in your kitchen in under 30 minutes with these easy, healthy and delicious Chorizo Tacos.
Before you do anything, make sure that you have your ingredients, washed, chopped, prepped and ready to go.
Let's make the Salsa. In a medium bowl, combine chopped Tomatoes, minced Onion & Radishes, 1/2 Tsp Salt, juice of 1 Lime and 1/4 cup of Cilantro, roughly chopped. Season to taste and set aside.
For the Avocado Crema, Add Avocado, Greek Yogurt, juice of 1 Lime and remaining 1/2 Tsp Salt to a food processor. Process until well combine. Mixture should be
Heat a medium-sized skillet, such as cast iron, over medium high heat. Add Olive Oil, then Chorizo. Cook and break Chorizo up into smaller pieces as it cooks until browned. 8-10 minutes. Remove Chorizo from heat.
After you have all of the other ingredients ready to go, warm your Queso of choice (if using) per the package instructions.
Top each tortilla with a small dollop of Crema, Chorizo, Salsa, Drizzle with Queso and finish with more Cilantro, if desired.
I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.