3-Ingredient Chorizo Street Tacos

A plate of street tacos, filled with seasoned chorizo, topped with diced onions and cilantro. Lime wedges and cilantro sprigs are arranged on the side. The background features a striped napkin and scattered cilantro leaves.

5 from 1 vote

3-Ingredient Chorizo Street Tacos

Elevate Taco Night with these easy and simple 3 Ingredient Chorizo Street Tacos. Serve with your favorite taco toppings for a delicious meal idea.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Mexican

Servings: (2 tacos per person)

Author: Carrie Barnard

Cost: $4.63, $1.16 per Serving

Ingredients

1 pound Mexican chorizo casings removed
16 small corn tortillas street taco size
1 small white onion finely diced

Instructions

Remove the casings from 1 pound Mexican chorizo.
Heat a large skillet over medium-high heat and add the chorizo.
Cook the chorizo for 8–10 minutes, breaking it apart with a wooden spoon as it cooks, until fully cooked and slightly crispy.
While the chorizo cooks, warm 16 small corn tortillas. Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or warm them individually in a dry skillet for about 30 seconds per side.
Finely dice 1 small white onion.
To assemble the tacos, place a spoonful of cooked chorizo onto each warm tortilla.
Top the tacos with the diced white onion.
Serve immediately and enjoy!

Notes

If the chorizo is very fatty, you may want to drain some of the excess fat after cooking.

Red onion can be used for a slightly milder, sweeter flavor.

Refrigerate the leftover cooked chorizo in an airtight container for up to 5 days.

Nutrition