Spice your taco night up with the Best Chorizo Tacos recipe! Fresh chorizo on a warmed corn tortilla topped with cilantro, green onion, avocado, salsa verde and sour cream.
Serve them with a lime wedge, maybe a margarita and spicy guacamole and you're Taco Tuesday ready! Tacos are always one of the easiest ways for me to get dinner on the table fast.
That is especially true here if you make the salsa verde ahead of time. You can make it up to a week in advance and store it in the fridge in an airtight container.
This quick recipe makes for a great weeknight meal, as does my tacos de camaron recipe. I'm definitely searching for quick meals now that my daughter is in kindergarten and the school year is underway.
I feel pretty lucky she has some good taste buds and says these are "the best tacos"! She also loves my Homemade Big Mac Tacos, Shrimp Tacos with Avocado Relish and Chipotle Mayo and Dorito Taco Salad Recipe, so maybe it's just a love for all things "taco".
Mexican food is pretty popular in our house. One thing is for sure, these epic chorizo tacos are next level and a recipe you're whole family will love!
Jump to:
What Is Chorizo?
First let's be clear, there are two different types of chorizo. Mexican chorizo and Spanish chorizo. In this recipe we're talking about the Mexican version.
Mexican chorizo is a fresh sausage made with ground pork that is heavily seasoned with a unique flavor profile. It is seasoned with vinegar, chili powder, chili peppers, oregano and lots of spices.
Homemade chorizo and commercially made chorizo are likely available at any local grocery store. There is typically a regular version and then a spicy chorizo.
It seems to be a little more popular in Mexico than the United States but definitely has gained a lot of popularity! If you like the flavor of chorizo, you'll likely be a fan of this birria quesadilla recipe too!
Why You'll Love This Recipe
- Chorizo has tons of flavor. Chorizo tacos are a great way to spice up your Taco Tuesday, weeknight dinner or weekend cooking!
- Chorizo Tacos are good for a crowd! Tacos are great for entertaining. It's easy to make large batches, easy to serve and everyone loves them!
- It's simple. The hardest part is making the salsa verde and it's really not hard at all. If you're worried about it then you can always make the salsa ahead of time and dinner will come together in a cinch! Try a Taco Bell Cheesy Gordita Crunch for another quick taco recipe!
Recipe Ingredients
- Mexican Chorizo - You want to make sure that you're buying fresh Mexican chorizo for this recipe, not the dried Spanish version. You should be able to find good quality chorizo at your local grocery store or Mexican grocery store.
- Corn Tortillas - Corn tortillas are best for this recipe. They are the most authentic. If you don't like corn tortillas then you could use flour tortillas.
- Cilantro - Fresh cilantro is best for chorizo tacos.
- Green Onion - Thinly sliced green onions make for a nice light onion flavor.
- Avocado - Avocado adds a nice creaminess to the tacos.
- Limes - Serve the Best Chorizo Tacos with a couple lime wedges.
- Sour Cream - You can use traditional sour cream or Mexican Crema. Often times I thin out traditionally sour cream with a little milk so it's not so thick for tacos but that is completely optional.
- Tomatillos - I use fresh tomatillos for the salsa verde. I don't care for the canned ones, they're super acidic.
- Jalapeno - Fresh jalapeno will get roasted for the salsa verde.
- White Onion - Onion is a staple ingredient is salsa making.
- Garlic - Fresh garlic cloves are the best option when making salsa.
- Kosher Salt - Salt helps bring out the flavor of the ingredients in the salsa. I don't add it to the chorizo because it generally has a good amount of salt in it already.
Equipment
- Large Skillet - You'll need a large skillet to cook the chorizo.
- Sheet Pan - Roast the veggies for the salsa verde on a sheet pan.
- Sharp Knife - Use a sharp knife to cut your veggies. Sharp knives are important for a good cooking experience and for safety.
- Cutting Board - I prefer a large cutting board with lots of room My favorites are this and this.
- Food Processor - You'll need a food processor or blender to blend the salsa verde.
Tips For The Best Chorizo Tacos
- Make sure you're buying Mexican Chorizo, not Spanish Chorizo.
- Warm your tortillas!
- For the best flavor, heat tortillas in chorizo fat. It's delicious. If that's not something you're willing to try then you can use olive oil, vegetable oil, butter or non-stick cooking spray.
- Try topping these tacos with corn salsa from Chipotle!
- Make salsa ahead of time! The salsa verde will stay good for up to 1 week in an airtight container in the fridge.
- If you have leftover chorizo then mix in a little potatoes or eggs in the morning to make breakfast chorizo tacos! They're delicious any time of day.
- Add any of your favorite toppings!
- Make these chorizo tacos vegetarian by using soy chorizo. You can also make them vegan by using soy chorizo and leaving the sour cream off!
How To Make The Best Chorizo Tacos
Making the salsa verde
First, make the salsa verde. Preheat the oven to 425°F then line a sheet tray with parchment paper.
Place the tomatillos, onions, jalapeno and garlic on the sheet tray then drizzle with oil and sprinkle with a little kosher salt. Roast for 15 minutes, remove the garlic ONLY, then continue roasting everything else for an additional 15 minutes.
Place all ingredients in the food processor and pulse several times until you have a blended consistency. A little chunky is okay.
Making the chorizo tacos
Heat a large skillet over medium-high heat and full cook the chorizo while breaking it up into smaller pieces.
Heat a medium skillet over medium-low heat to warm the tortillas. Dip the corn tortillas in the chorizo fat then warm tortillas in the skillet.
Set them aside in a tortilla warmer or covered with paper towels as you finish them. If you don't want to use the chorizo fat then you can also use olive oil or non-stick cooking spray to heat the tortillas.
Place the chorizo mixture on top of each warmed tortilla then top with salsa verde, cilantro, green onion, avocado and sour cream. Serve the best chorizo tacos with lime wedges.
A little squeeze of lime juice adds a lot of flavor! The only thing that might make this a little better is serving it with a margarita on the rocks!
Additional Toppings
You can add any of your favorite taco toppings to the Best Chorizo Tacos but here are a few of my favorites:
- Refried Beans
- Pickled Onions
- Pickled Habaneros
- Roasted Poblano Pepper
- Pineapple Salsa
- Cheese - Cotija, Queso Fresco or Monterey Jack
Storage
If you have leftover chorizo tacos then it's best you store them deconstructed. Store the chorizo in an airtight container and the toppings in a separate container.
The chorizo can be stored for up to 5 days in the fridge.
If you've already cut your avocado and need to store it then it's best to squeeze a little lime juice on top of it then wrap it tightly with plastic wrap. The less air that gets to it the better.
The salsa verde can also be stored in an airtight container. It can be kept in the fridge for up to 1 week.
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FAQ
What to serve with chorizo tacos?
- Refried Beans
- Black Beans
- Cilantro Lime Rice
- Mexican Rice
Can you use flour tortillas or crunchy shells?
Chorizo tacos are best with corn tortillas. It is the most authentic, and in my opinion, flavorful way to eat them.
If you don't like corn tortillas or cannot find them then you could use flour tortillas or a crunchy taco shell. Heat the flour tortillas the same way you would heat the corn tortillas.
My Baked Chicken Taco recipe uses crunchy tortilla shells. They're a little spicy and really tasty.
How do you warm tortillas?
For the best chorizo tacos recipe, warming the tortillas in a medium skillet with a little bit of chorizo fat is the best method.
You can also use olive oil, vegetable oil, butter or non-stick cooking spray to warm them. Chorizo fat will give the tortillas the most flavor though.
Best Chorizo Tacos
Equipment
- 1 sharp knife
Ingredients
Salsa Verde
- 5 tomatillos peeled and quartered
- ¼ white onion rough chop
- 2 fresh jalapenos stemmed, seeded and cut in half lengthwise
- 4 cloves garlic peeled
- ¼ cup cilantro rough chop
- ½ tsp kosher salt
Chorizo Tacos
- 1½ lbs fresh chorizo
- ½ cup cilantro rough chop
- 3 stalks green onions thinly sliced
- 1 avocado sliced
- ½ cup sour cream
- 2 limes cut into wedges
- 8 corn tortillas
Instructions
Making the Salsa Verde
- Preheat the oven to 425°F then line a sheet tray with parchment paper
- Place the tomatillos, onion, jalapenos and garlic on the sheet tray, drizzle with oil, sprinkle with kosher salt and toss to coat
- Roast for 15 minutes. Remove the garlic and place it in the food processor. Continue roasting the rest of the tray for an additional 15 minutes
- Add remaining ingredients to the food processor then pulse several times to get a blended consistency. Slightly chunky is okay. Place salsa in a small bowl and set aside
Making the Chorizo Tacos
- Heat a large skillet over medium-high heat and fully cook the chorizo while breaking it up into smaller pieces
- Dip the corn tortillas in the chorizo fat (or use a little olive oil) then heat them in a medium skillet over medium heat
- Drain the excess fat from the chorizo
- Top each corn tortilla with the chorizo mixture, salsa verde, green onion, cilantro, avocado and sour cream. Serve with lime wedges
Notes
- Make sure you're buying Mexican Chorizo, not Spanish Chorizo.
- Warm your tortillas!
- For the best flavor, heat tortillas in chorizo fat. It's delicious. If that's not something you're willing to try then you can use olive oil, vegetable oil, butter or non-stick cooking spray.
- Make salsa ahead of time! The salsa verde will stay good for up to 1 week in an airtight container in the fridge.
Leave a star rating and review, ask a question or share a helpful tip!