Easy Chorizo Street Tacos Recipe

Easy Chorizo Tacos are flavorful Mexican Chorizo sausage spooned into warm, toasted corn tortillas and topped with crumbled cheese, diced onion, crema or sour cream and your favorite salsa recipe.

These tacos are packed with warm spices and are surprisingly easy to make at home. Instead of store-bought Mexican sausage, try this version of homemade chorizo that uses ground pork and pantry spices so you can control the flavor and the heat. This Taco Recipe is perfect for a quick weeknight dinner, taco night with friends, or anytime you’re craving something comforting and delicious.

Taco Time just got little more delicious! These chorizo tacos bump up the flavor with Mexican sausage called chorizo. It is spicy (but not hot), flavorful and as lean as you would like it to be. Chorizo is not just for breakfast any more.

You can use prepared chorizo from the super market or try my homemade version that is included in this recipe. For a in depth, step by step chorizo directions and photos, just scroll down to the "Directions section" in this post. It is as easy to make as it is to brown ground meat for tacos.

Wrap the chorizo in a grilled or toasted tortilla (use a skillet or griddle on the stove top) and add your favorite crumbled cheese, diced onions and a drizzle of crema or sour cream. Don't forget to add some of your favorite salsa recipe.

Ingredients to make Mexican Chorizo Tacos

For the Homemade Chorizo

 Can I use store bought chorizo? Yes! If you have a favorite brand you certainly can use it in this Easy Chorizo Taco Recipe. It is a great time saving alternative.

• Ground Pork - Use a fatty ground pork so it stays juicy and flavorful. Or use the link to this recipe for low fat chorizo.
• Smoked paprika - It adds smokiness, which makes the classic chorizo flavor.
• Cayenne pepper - It provides the heat kick; adjust to taste.
• Chili powder - Provides the classic Mexican-inspired flavor.
• Dried oregano  - Gives an earthy, herbal note.
• Ground cinnamon - Adds subtle warmth and a hint of sweetness to this recipe.
• Ground cloves - Just a pinch adds enough aroma to the dish.
• Ground cumin - Earthy and warm, essential for chorizo.
• Salt - Enhances and balances all the spices.
• Olive oil - Used to sauté the aromatics. You can swap for any other vegetable if desired.
• Red onion - Adds sweetness and texture to the chorizo.
• Jalapeno - Brings fresh heat without overpowering.
• Garlic - It always provides a flavor and aroma kick. Don't omit it and use fresh garlic whenever possible.
• Apple cider vinegar - Adds brightness and balances the richness of the pork.

Ingredients for Serving Chorizo Tacos

• Tortillas - Soft and perfect for holding the filling. I prefer flour tortillas. You can replace them with corn tortillas, if you'd like. Most corn tortillas are gluten free.
• Lime juice -  Adds freshness and a nice tang to each bite.
• Sour cream or Mexican Crema -  Creamy and cooling against the spices.
• Fresh cilantro - It provides a fresh and herbal taste so typical of Mexican dishes.
• Onion - Minced onion adds crunch and sharpness when used raw. I prefer finely minced white onion (when it is raw) or red pickled onions .
• Jalapeno - Optional for adding extra heat and color.
• Cotija cheese - Is my favorite. It's salty and crumbly, so it works great on top of warm chorizo.

How to make Chorizo Tacos at Home?

Directions -

In a bowl, combine the ground pork with smoked paprika, cayenne pepper, chili powder, oregano, cinnamon, cloves, cumin, and 1 teaspoon of salt. Mix until everything is evenly incorporated. Cover and refrigerate while you prep the rest of the ingredients, or up to a few hours for deeper flavor.

Heat the olive oil in a large skillet over medium heat. Add the diced red onion and jalapeño along with the remaining teaspoon of salt. Cook for about 5–6 minutes, stirring often, until the onion is soft and translucent. Add the garlic and cook for another minute, just until fragrant.

Pour in the apple cider vinegar, then add the seasoned pork. Use a spatula or wooden spoon to break the meat apart into small crumbles. Cook, stirring regularly, until the pork is fully cooked and slightly caramelized, about 8 to10 minutes.

Once cooked, your homemade chorizo is ready to use. To assemble tacos, first warm the tortillas, then spoon the chorizo into each one. Top with cotija cheese, a squeeze of lime, and any other toppings you like. Serve immediately.

What are Chorizo Tacos made of?

Chorizo tacos are all about big flavor with very simple ingredients. You’ve got seasoned pork cooked with warm spices, plus onion, garlic, and a little chili doing their thing. The chorizo is definitely the star here: bold, juicy, and anything but boring. All wrapped up in a warm tortilla and finished with fresh toppings to keep everything balanced and irresistible.

What to put on Chorizo Tacos?

When it comes to toppings, this is one of those less is more situations. A little crumbled cotija brings the salt, a squeeze of lime wakes everything up, and sour cream cools things down just enough. Finish with some fresh cilantro, and if you’re feeling spicy, throw on a few slices of jalapeno or a drizzle of hot sauce.

What to serve with Chorizo Tacos?

Chorizo tacos are pretty filling on their own, so simple sides work best. Mexican rice, black beans, or refried beans are all classic options. A fresh salad, grilled corn, or even just some tortilla chips and salsa on the side also pair really well.

Tools You Will Need for This Recipe

Good new! You probably have all of the tools you will need for this recipe in you kitchen.

Skillet or Sauté Pan - I use a lightweight sauté pan for cooking the chorizo. You can also use a cast iron pan or which ever sauté pan you have.

Griddle pan - I use a griddle pan to toast the tortillas on each side but, another skillet or frying pan works well.

Chef Knife - You don't need a giant knife for this recipe. I use an 8 inch chef knife because I am used to it in my hand and I find it is versatile enough for most tasks.