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Three chorizo tacos topped with avocado, sour cream, salsa verde, cilantro and green onion on top of brown parchment paper resting on a worn sheet pan.

Best Chorizo Tacos

Krista Stechman
Fresh chorizo on a warmed corn tortilla topped with cilantro, green onion, avocado, salsa verde and sour cream make the best chorizo tacos!
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner
Cuisine mexican
Servings 4 people
Calories 448 kcal

Equipment

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

  • 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.

Nutrition

Calories: 448kcalCarbohydrates: 14gProtein: 18gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 137mgSodium: 2811mgPotassium: 508mgFiber: 6gSugar: 4gVitamin A: 1543IUVitamin C: 63mgCalcium: 100mgIron: 3mg
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