Every once in a while, I need what I call “taco-therapy.” Because sometimes there are days that only a taco can fix. Is that just me? It can’t be. I mean there wouldn’t be a day of the week dedicated to the consumption of tacos if it were just me. Tacos are such a feel good food. They are simple and they are delicious. And on occasions when I need a more “grown up” taco where a traditional ground beef taco won’t do, I go right to chorizo. These Chorizo Tacos with Avocado Salsa are simple to make and complex in flavor. Slightly spicy, but bright and tangy. They are so delicious.

I am always using chorizo for breakfast, but I enjoy it just as much for dinner. For the most part, it can be substituted in a lot of ground beef recipes. Personally, I think it has a lot more flavor and just a touch more spice and heat. Chorizo definitely makes a fantastic taco. And there’s not a whole lot that you have to do to it to make it delicious, it’s simplicity is what makes it delicious.

These Chorizo Tacos with Avocado Salsa are made with just a few simple ingredients. The fresh avocado salsa is slightly spicy, but acidic and bright. The avocado salsa is so simple to make too! You literally throw everything into a blender and let the blender do the work for you. Once you have the salsa prepared, it’s literally only a few more minutes to cook the chorizo and assemble the tacos. Doesn’t get any easier than that!

Let me show you how I made these Chorizo Tacos with Avocado Salsa 👇🏻

Avocado Salsa.

Make the avocado salsa before beginning the taco portion of this recipe. The salsa can be made a few hours in advance and stored at room temperature or stored in an air-tight container in the refrigerator.

To make the avocado salsa, place 2 halved and pitted avocados into a high-powered blender. Add the juice of 1 lime, 1 (halved and seeded) jalapeño, 1/4 of a white onion, 1 1/2 tsp salt, 1/4 cup roughly chopped cilantro, 1 tbsp olive oil, 1 tbsp white vinegar, and 1/2 cup water.

Blend until the salsa is super smooth. (You don’t want any big chunks of jalapeño!) Set aside.

The Taco Portion.

Add 18 oz of Mexican chorizo to a non-stick skillet over medium-high heat. Break it up as it cooks.

Cook the chorizo until it is slightly crispy and crumbly, about 6-8 minutes.

Optional: To remove excess grease from chorizo, remove to a plate lined with paper towels before serving.

Heating Tortillas.

There are 2 ways to heat tortillas. The first way is to gently heat them in the microwave. Place the tortillas on a plate and cover with a damp paper towel. Heat for about 30 seconds or until warmed.

The second way is to place the tortilla directly onto the burner of your stove. Use tongs to flip, slightly charring both sides. Keep an eye on them- only takes a few seconds, they will burn quickly.

Taco Assembly.

To assemble the tacos: Spoon some of the chorizo into a corn tortilla. Top with some of the diced white onion and a little queso fresco. Then top with some of the avocado salsa and some fresh cilantro.

Should make 12 tacos.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love!

Chorizo Tacos with Avocado Salsa

Incredibly easy and incredibly delicious tacos! These Chorizo Tacos with Avocado Salsa are quick and tasty! Featuring slightly spicy chorizo and a homemade (blender) avocado salsa!

Prep Time 15

Cook Time 10

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Tacos-

18 Oz Mexican Chorizo
1/2 White Onion, diced
12 Corn Tortillas, warmed
Fresh Cilantro, for topping
Queso Fresco, for topping (optional)

For the Avocado Salsa-

2 Avocados, pitted and peeled
Juice of 1 Lime
1 Jalapeno, halved and seeded
1/4 White Onion, roughly chopped
1 1/2 Tsp Salt
1/4 Cup Fresh Cilantro, roughly chopped
1 Tbsp White Vinegar
1/2 Cup Water

Instructions

Make the salsa before beginning taco portion of the recipe. Can be made in advance and left at room temperature (for an hour or so) or refrigerated in an air-tight container.
To make the salsa, place all of the ingredients in a blender and blend until smooth. Taste for seasoning. Set aside.
To make the taco portion, add the chorizo to a non-stick skillet over medium-high heat. Break up the chorizo as it cooks. Cook until if is slightly crisp and crumbly, about 6-8 minutes.
Warm the corn tortillas (see instructions above, if needed) and assemble tacos. To assemble: Spoon some of the chorizo into a corn tortilla, add some diced white onion and queso fresco. Top with some avocado salsa and a little fresh cilantro. Should make 12 tacos. Enjoy!