These simple chorizo street tacos are a crowd-pleaser! They're made with spicy, Mexican chorizo. Add lots of topping options, tortilla chips, pico de gallo, your favorite garnishes, and you are ready for a party!
For the pico de gallo, drain black beans and rinse off excess salt. Add to a medium mixing bowl. Chop tomatoes, red onion, and cilantro. Add to mixing bowl. Top with lime juice and kosher salt. Stir to combine.
For the chorizo, heat a large skillet over medium heat for 1 - 2 minutes. Add the chorizo to the skillet. As it cooks, begin breaking it up into small, bite-sized pieces using a spatula.
Use a splatter screen to prevent excess fat from escaping the skillet. Chorizo needs to cook for 8 - 10 minutes. It will turn a slightly darker red, and the fat will be rendered from the pork.
To assemble the chorizo tacos, heat corn tortillas over a low, open flame on the gas stove. Allow a slight char to form on the tortilla Scoop about one ounce of chorizo on the corn tortilla. Add your pico de gallo and avocado slice for garnish.