These cheesy chorizo tacos combine seasoned sautéed chorizo with peppers and onions, topped with a creamy homemade avocado crema made from guacamole and sour cream. A quick, flavorful weeknight meal ready in under 20 minutes.
Delivery in as fast as one hour.*
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Chop the jalapeño, green bell pepper (if using), and white onion.
In a large skillet over medium-high heat, sauté the chopped vegetables for a few minutes until they begin to soften.
Add the chorizo to the skillet. Break it apart with a spoon and cook with the vegetables.
Season the mixture with garlic powder and onion powder. Continue to cook until the chorizo is fully cooked through.
To make the avocado crema, add the prepared guacamole, sour cream, a whole jalapeño, cilantro, lime juice, and a pinch of salt to a blender.
Blend until the crema is smooth. If it's too thick, add a splash of milk to thin it out and blend again.
To assemble the tacos, dip each corn tortilla in the rendered fat from the chorizo skillet to coat it.
Place the oiled tortillas on a hot griddle or clean skillet. Top each with a layer of shredded Chihuahua cheese, followed by a spoonful of the chorizo mixture.
Cook until the cheese is completely melted and the bottom of the tortilla is crispy, then fold in half.
Serve the cheesy chorizo tacos immediately with the avocado crema for dipping.
Store assembled tacos in an airtight container refrigerated for up to 1 day; reheat chorizo mixture gently in a skillet over medium heat. Prepare avocado crema no more than 2 hours ahead.
Yes, prepare it up to 2 hours ahead and store in an airtight container. Press plastic wrap directly onto the surface to prevent browning.
Mexican-style chorizo (fresh, uncooked) works best. Avoid Spanish chorizo as it's firmer and won't break apart the same way when sautéed.
Yes. Monterey Jack, pepper jack, or cotija cheese are good substitutes. Adjust quantities based on how sharp or creamy you prefer the flavor.
Mix the guacamole and sour cream gently just before serving. If made ahead, stir well again before topping the tacos.
Use warm corn or flour tortillas, crispy taco shells, or lettuce wraps. Warm tortillas in a dry skillet for 30 seconds per side for best texture.
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