Description
These Spicy Grilled Chorizo Tacos combine bold, fiery flavors with fresh, vibrant toppings. Juicy, paprika and cayenne-seasoned chorizo patties are grilled to perfection, then nestled in warm, charred corn tortillas and topped with diced onion, cilantro, creamy cotija cheese, fresh pico de gallo, and slices of buttery avocado. Finished with a squeeze of lime, this dish offers an authentic, satisfying Mexican street food experience that’s perfect for a quick lunch or flavorful dinner.
Ingredients
Scale
Meat and Seasonings
- 1 pound (450g) fresh chorizo sausage
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and black pepper to taste
- Olive oil for grilling
Toppings and Garnishes
- 1 cup (150g) diced onion
- 1 cup (150g) fresh cilantro, finely chopped
- 1 cup (150g) crumbled cotija cheese
- 1 cup (150g) fresh pico de gallo
- 2 avocados, sliced
- 2 medium limes, cut into wedges
Base
- 12 small corn tortillas
Instructions
- Preheat the grill: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent the chorizo from sticking during cooking.
- Prepare the chorizo patties: Remove the chorizo from its casing and shape the meat into small, flat patties which will grill evenly and fit perfectly onto tortillas.
- Season the patties: In a small bowl, combine smoked paprika and cayenne pepper. Season each chorizo patty with this spice blend plus salt and black pepper according to your taste preferences.
- Grill the chorizo: Place the seasoned chorizo patties onto the hot grill. Cook them for about 4-5 minutes per side until thoroughly cooked through and nicely charred on the outside.
- Toast the tortillas: While the chorizo cooks, place the corn tortillas on the grill and toast for about 30 seconds on each side, just until they develop a slight char and become warm and pliable.
- Assemble the tacos: Place one grilled chorizo patty on each warmed tortilla. Top with diced onions, chopped cilantro, crumbled cotija cheese, a spoonful of fresh pico de gallo, and slices of avocado to taste.
- Serve with lime wedges: Serve the tacos immediately with lime wedges on the side for squeezing over, adding a fresh and tangy finish that brightens the flavors.
Notes
- Adjust the cayenne pepper to your spice tolerance to make the tacos milder or hotter.
- If you don’t have a grill, you can use a grill pan or skillet on the stovetop for cooking the chorizo and toasting the tortillas.
- For extra creaminess, add a dollop of Mexican crema or sour cream on top of the tacos.
- These tacos pair well with a side of Mexican rice or refried beans for a fuller meal.
- Use fresh corn tortillas if possible for the best authentic flavor and texture.
