Description
Delicious chorizo tacos loaded with colorful veggies and a spicy crema.
Ingredients
Scale
- 1 lb Mexican chorizo, casings removed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 8–10 small corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1/2 cup sour cream or Mexican crema
- 1–2 jalapeños, seeds removed for less heat
- 1 clove garlic
- Juice of 1/2 lime
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, toss the sliced bell peppers and onion with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the veggies on one half of the prepared sheet pan. On the other half, add the chorizo, breaking it into small pieces with a spoon.
- Roast for 15-20 minutes, or until the chorizo is cooked through and the vegetables are tender and slightly charred, stirring halfway through.
- While the taco filling cooks, make the crema. In a blender or food processor, combine the sour cream, jalapeños, garlic, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning.
- Warm the tortillas according to package directions.
- To assemble, fill each warm tortilla with the chorizo and veggie mixture. Drizzle generously with the jalapeño garlic crema, top with fresh cilantro, and serve immediately with lime wedges.
Notes
- For a milder flavor, use less jalapeño in the crema.
- Feel free to add toppings like avocado or cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg