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Chorizo Street Tacos

  • Author: Kelly Djalali


1lb. Mexican Chorizo, casings removed

Street-style Corn Tortillas

Fresh Cilantro

1/2 Onion, diced

Lime Wedges


In a 12-inch skillet over medium heat, brown the chorizo, breaking it up as it cooks, about 7 minutes.

Steam 4 corn tortillas at a time in a colander set over a pot of boiling water. Cover the colander with a lid. Rotate the tortillas every 1-2 minutes, just until they are warmed through. Place the tortillas in a tortilla warmer. Repeat steaming 3-4 tortillas at a time for as many tacos as desired. 

Fill each tortilla with 1-2 tablespoons of the cooked chorizo, top with diced onions and fresh cilantro, add a squeeze of lime. Serve with salsa and chips.


If your tortillas are thin, use two for each taco.