These chorizo tacos are just what you need for your taco tuesday lineup. Made with homemade chorizo and paired with a quick lime crema, you’re in for a perfectly balanced dish. Great for breakfast, lunch, or dinner and ready in only 15 minutes!
Nothing gives me more nostalgia for my childhood than the smell of chorizo sizzling in a pan on Saturday morning. Often cooked for breakfast, chorizo is a great protein for any meal when you’re tired of your usual chicken or beef dishes.
This recipe features a citrusy and tangy lime crema that pairs perfectly with the highly seasoned chorizo and helps balance the overall flavor.
How to make chorizo tacos
Make the chorizo: I recommend making the chorizo if possible. It’s easy and quick to make and tastes better than store-bought. It’s also meatier, not as runny, and packed full of flavor. It uses lots of spices that you probably already have in your pantry and only takes 15 minutes!
Store-bought chorizo works, and your tacos will still come out tasty if that’s what is more convenient, but I love the flavor and texture of homemade Mexican chorizo.
If you use store-bought chorizo, cook on medium-high heat for 8-10 minutes in a skillet and breaking with a wooden spatula until cooked through, or according to the package instructions. Once it’s fully cooked, set aside.
Make the crema: For these chorizo tacos, I also recommend making this quick and simple lime crema.
The citrus and tang from the lime and sour cream help cut the highly seasoned and robust meaty flavor of the chorizo so it’s not overpowering. It also uses garlic powder for added flavor.
A bonus is that it only takes minutes to put together! All you have to do is take all of your ingredients and mix them together in a bowl, and viola! This crema is also great on baja fish tacos, carne asada, or crockpot chicken tacos.
Assemble: Warm up your corn tortillas either in a separate skillet or over an open flame for a more charred flavor (bonus points if you lightly dip the tortilla in the chorizo pan to lightly soak up some chorizo juice and then warm for even more great flavor).
Then fill them with chorizo to your liking. Top with lime crema, chopped onions, and cilantro.
TOPPINGS AND VARIATIONS
- Chopped onions and cilantro give an extra tang and added crunch.
- You can add a sprinkle of chopped pineapple for a citrusy sweet twist reminiscent of tacos al pastor.
- Guacamole salsa, salsa verde, or salsa roja also make great toppings.
Serving Suggestions
For breakfast, pair these chorizo tacos with scrambled eggs or nopales con huevo.
For lunch or dinner, pair them with cilantro lime rice, Mexican roasted vegetables, or refried beans.
If you’re really up to it, you can even make your own tortillas with our easy homemade corn tortillas or easy flour tortillas recipe.
STORING AND REHEATING
- Leftover chorizo can be stored in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
- The crema can be stored in an airtight jar in the refrigerator for up to 5 days.
- To reheat, place the chorizo in a skillet over medium-high heat and reheat until warm.
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Ingredients
For the tacos
- 1 pound homemade Mexican chorizo
- 12 corn tortillas
- ¼ medium onion, diced
- ¼ cup chopped cilantro
For the lime crema
- ½ cup sour cream
- zest of 1 lime
- 1 tablespoon lime juice (about ½ lime)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Instructions
- Make the quick lime crema by adding all the ingredients in a small bowl and stirring until fully combined. Set aside.
- 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.
- 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.
- Place the tortillas in a tortilla warmer or cover them in a kitchen towel to keep them warm until ready to eat.
- Fill the corn tortillas with the cooked chorizo and serve with lime crema, chopped cilantro, and diced onions.
Isabel’s Tips:
- I recommend making your own Mexican chorizo at home as the quality is often much better than store-bought. It’s easy to make and only requires about 3 more minutes of work. That being said, you can use store-bought chorizo if that’s easier. Whatever works for you and your family is best!
Nutrition Information
Haven’t made this exact recipe but I have made your homemade chorizo and I agree..MUCH better than store bought and not that time consuming. I have made my own tacos with your chorizo and the are so good. Plan to make these soon!