Chorizo Tacos
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Recipe by Isabel Eats.
Ingredients
Scaled from 12. Cooking times barely change.
- ⅛ lb homemade Mexican chorizo174 cal
- 1 corn tortillas119 cal
- 0.02 medium onion, (diced)1 cal
- 0.02 cup chopped cilantro0 cal
- 0.04 cup sour cream20 cal
- zest of 1 lime0 cal
- ⅛ tbsp lime juice (about ½ lime)1 cal
- a pinch of garlic powder0 cal
- a pinch of kosher salt0 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Make the quick lime crema by adding all the ingredients in a small bowl and stirring until fully combined. Set aside.
- 02
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.
- 03
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.
- 04
Place the tortillas in a tortilla warmer or cover them in a kitchen towel to keep them warm until ready to eat.
- 05
Fill the corn tortillas with the cooked chorizo and serve with lime crema, chopped cilantro, and diced onions.