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These delicious and flavorful chorizo tacos come together in less than 20 minutes! The Mexican chorizo brings these tacos to life with its bold spices and spicy smokey flavors. Topped with the most underrated and unique cheese for tacos, you are going to absolutely love these!
When I first discovered chorizo, I was (and still am) absolutely hooked. I mostly love that for such an easy protein, it has so much flavor. They’re full of spicy and smokey flavor and they pair perfectly with an ice cold beverage. These are akin to the street tacos you get in Mexico, also referred to as Taco de Chorizo (tacos with chorizo) and typically garnished on top with diced white onion and chorizo. Of course, these chorizo tacos I have here today are inspired by my trip to Scottsdale where I had these with blue cheese crumbles on top. If you’ve never had it this way, you must give it a try. The pungent creaminess of the blue cheese pairs so perfectly with the spicy chorizo.
Chorizo tacos are best served with a bold beverage such as a Michelada and chips and guacamole. Top these tacos with pico de gallo as well for freshness and flavor!
Difference Between Mexican Chorizo and Spanish Chorizo
- Mexican chorizo: fresh, uncooked, ground, spicy pork in a thin casing and usually in the butcher case. I’ve also bought ground chicken version of this. Mexican chorizo is what we use in this recipe and many others on this website (like using Mexican chorizo mixed with turkey for these turkey chorizo burgers or this chorizo mac and cheese).
- Spanish chorizo: this is dried and cured in a casing and you can usually find this with the charcuterie board ready-to-eat sausages.
Variations
- Vegetarian or meatless version? Try making tofu chorizo and substituting that in these chorizo tacos!
- Not a fan of blue cheese? Substitute and use cotija cheese instead.
- Keep it simple. The simplicity of chorizo tacos is what makes these street tacos so easy and effortless. You can add on whatever toppings you like but I like to keep it simple with cheese, onions, and cilantro or parsley (for those who have an aversion to cilantro).
- Use corn tortillas. If you prefer corn tortillas over flour tortillas, feel free to use those.
Storage Instructions
To store leftovers, allow the chorizo mixture to cool then store in an airtight container in the refrigerator for up to 5 days. To reheat, reheat on the stovetop in a skillet or in a microwave until warmed through. Assemble tacos after warming the mixture through.
Chorizo Tacos
Equipment
Ingredients
- ½ pound fresh Mexican chorizo sausages, casings removed
- 1 small onion, diced
- 2 cloves garlic, finely minced
- Blue cheese crumbles
- 6 small flour tortillas
- Toppings: more diced onions, diced tomatoes, cilantro or parsley, and more blue cheese crumbles
Instructions
- In a medium skillet, cook and break up chorizo sausage with a wooden spoon or spatula. Cook until browned and cooked through.
- Add the onion and garlic to the chorizo mixture and cook until onion is translucent.
- To assemble: place 2 tablespoons of chorizo filling in the center of a flour tortilla then sprinkle blue cheese on top.
- Garnish with more fresh onions, cheese, diced tomatoes, and cilantro!
Nutrition
Photographs by Meg McKeehan Photography
Just whipped up these chorizo tacos for dinner. They were seriously tasty and super simple to make. The spicy chorizo gave them such a nice kick, and when I loaded them up with all my favorite toppings, they were just delicious. It was a perfect laid-back meal with family or friends. Gotta love taco nights!
This recipe is a keeper! Turned out perfect.
OMG! Tacos and blue cheese? Two of my all time favorite foods that I never would have thought to combine in a million years. Can’t WAIT to try them.
These look heavenly! Who would have thought of putting blue cheese on tacos? Yum.