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Chorizo Tacos

Chorizo Tacos

Abby Allen
Bring Taco night to life in your kitchen in under 30 minutes with these easy, healthy and delicious Chorizo Tacos.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish
Cuisine Mexican
Servings 4 people


  • 1 lb Ground Chorizo I usually buy the links from the butcher and remove the Chorizo from the casings.
  • 12-16 Small Tortillas Flour or Corn- whichever you prefer.
  • 1/2 Ripe Avocado
  • 1/2 Plain Greek Yogurt
  • 2 Limes
  • 1/2 Cup Cherry Tomatoes Each cut into fourths.
  • 1/4 Cup Minced Red Onion
  • 1/4 Cup Assorted Radishes Minced
  • 1 Bunch Fresh Cilantro
  • 1/2 Cup Siete Foods Vegan Cashew Queso You can find this at most health food stores. Feel free to use any Queso, or, to omit Queso completely.
  • 1 Tsp Salt You'll use more to season, accordingly.
  • 1/2 Tsp black pepper
  • 1 Tbsp Olive Oil


  • Before you do anything, make sure that you have your ingredients, washed, chopped, prepped and ready to go.
    Ingredients for Chorizo Tacos
  • 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.
    Siete Cashew Queso
  • Top each tortilla with a small dollop of Crema, Chorizo, Salsa, Drizzle with Queso and finish with more Cilantro, if desired.
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