Chorizo Tacos Recipe

Prep vegetables

Peel and finely dice the yellow onion. Mince the garlic cloves and set both aside.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and allow it to heat until shimmering but not smoking (about 30–45 seconds).

Cook onion

Add the diced onion to the hot skillet and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.

Add garlic

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant. Watch carefully to avoid burning.

Brown chorizo

Crumble the fresh chorizo into the skillet. Use a spatula to break it into small pieces. Cook, stirring and pressing occasionally, until fully cooked through and browned, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off excess fat leaving a thin coating in the pan for flavor (reserve excess if you want to save for another use).

Season

Stir in smoked paprika (if using), ground cumin, black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning. Cook for another 1 minute to bloom the spices. Remove from heat and set aside, keeping warm.

Warm tortillas

Warm the corn tortillas just before serving. Options: heat on a dry skillet (comal) over medium for 20–30 seconds per side until pliable with light char, wrap stacked tortillas in a damp towel and microwave 30–45 seconds, or warm directly over a low gas flame with tongs for 5–10 seconds per side.

Prepare toppings

While tortillas warm, finely dice the white onion, chop cilantro leaves, crumble queso fresco, slice avocado if using, and cut the lime into wedges.

Assemble tacos

Place a warm tortilla on a plate. Spoon about 2–3 tablespoons of cooked chorizo into the center (adjust to preference). Top with a small spoonful of diced white onion, a sprinkle of chopped cilantro, a pinch of crumbled queso fresco, and a slice of avocado if desired. Squeeze fresh lime over the top and add salsa or hot sauce to taste.

Repeat & serve

Repeat assembly with remaining tortillas and filling. Serve immediately while hot, passing extra lime wedges, salsa, and pickles on the side.

Place tomato salsa, hot sauce, and pickled jalapeños or pickled onions in small bowls for guests to add their preferred amount. If using pico de gallo, you can spoon a small amount onto each taco when assembling.