Chorizo street tacos

Whew! Life has been more than a little hectic between both jobs. Plus (and I know you’re going to be like “oh poor you”) we’ll be in Jamaica in less than 48 hours. A good friend is hosting an intimate destination wedding and we’re going as guests and photographers. It should be an awesome time!


Weeks like this are made for quick meals and this is one of my current favorites. I’ll admit that any recipe that calls for 5 ingredients or less (and is promoted for that reason alone) makes me very nervous. It’s hard to extract enough flavor to satisfy me for a full meal in 5 ingredients. There are, however, a few ingredients that I will eat in just about anything. Chorizo is one of those few. Seriously, I love chorizo more than bacon. And it’s the star of this dish. Well, really it is the dish. Get the good stuff at a local Mexican grocery store or in a pinch (like I did here) use some from the grocery store, tasting it after it cooks and adjusting the seasoning with extra paprika and a touch of cayenne.


Chorizo Street Tacos

3/4 lb chorizo
1 small red onion
1/2 cup cilantro
1 lime
8 corn tortillas
Paprika and cayenne as needed

Brown the chorizo in a medium pan over medium high heat, seasoning with paprika and cayenne as necessary when the meat has cooked. Meanwhile finely chop the red onion and cilantro. Slice the lime into wedges. Heat a small skillet over high heat and brown the tortillas on each side for about 10 seconds. Keep them warm in a kitchen towel. When the chorizo is done, stack the corn tortillas (two for each taco) on two plates. Top with chorizo, 1 teaspoon of red onion and some cilantro. Serve with lime wedges.

Serve with: Mexican rice and Trader Joe’s Roasted Corn

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