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–+ servings
chorizo street tacos with avocado slices.
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5 from 1 vote

Simple Chorizo Street Tacos

These simple chorizo street tacos are a crowd pleaser! Add lots of topping options, tortilla chips, some garnishes, and you are ready for a party.
Prep Time30 minutes
Cook Time10 minutes
Resting Time2 hours
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 5 servings (3 tacos/person)
Calories: 974kcal
Author: Jessica Mode

Equipment

Ingredients

Pico de Gallo

  • 30 ounces black beans drained and rinsed
  • 2 cups cherry tomatoes roughly chopped
  • 1 cup finely diced red onion
  • 1 bunch cilantro de-stemmed, roughly chopped
  • 3 freshly juiced limes (about 5 tablespoons)
  • 1 teaspoon Morton kosher salt

Chorizo Tacos

  • 2 pounds pork chorizo
  • 15 corn tortillas
  • avocado for garnish (optional)
  • salsa for garnish (optional)
  • sour cream for garnish (optional)
  • tortilla chips for serving (optional)
US Customary - Metric

Instructions

For Pico de Gallo

  • Add black beans, tomatoes, onion, cilantro, lime juice, and kosher salt to a mixing bowl and stir to combine. Cover with plastic wrap and allow to rest in the refrigerator for 1 - 2 hours so the flavors can marry together.

For Chorizo

  • Heat a large skillet over medium heat.
  • Add the chorizo to the hot skillet and cook, breaking up the meat into small, bite-sized pieces using a wooden spoon. Cook for 8 - 10 minutes, until the meat turns slightly darker red and the fat has rendered from the pork.

For Assembly

  • Heat corn tortillas over a low, open flame on a gas stove. Allow a slight char to form on the tortilla (about 10 - 20 seconds on each side). Alternatively, heat the tortillas in a skillet over medium high heat, flipping halfway through, until the tortillas are warm to the touch.
  • Scoop about 1 ounce (28 grams) of chorizo on the corn tortilla. Add pico de gallo for garnish, along with any other optional toppings. Serve alongside leftover pico de gallo and tortilla chips.

Notes

If you're tight on time, the pico de gallo can be made and served immediately. 
Storage: Store leftover chorizo and pico de gallo in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 974kcal | Carbohydrates: 89g | Protein: 46g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 1807mg | Potassium: 955mg | Fiber: 21g | Sugar: 4g | Vitamin A: 1393IU | Vitamin C: 22mg | Calcium: 127mg | Iron: 6mg