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Epic Chorizo Tacos
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5 from 1 vote

Chorizo Tacos

Want something epic? These Epic Chorizo Tacos are the ticket for some backyard deliciousness.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Hispanic
Servings: 4 people
Author: Derek Wolf


Taco Ingredients:

  • 1 lb of Ground Chorizo
  • 2 cups of Freshly Grated Pepperjack Cheese
  • 8 Corn Tortillas
  • 2 Limes sliced into wedges
  • ¼ cup of Pineapples finely diced
  • ¼ cup of Cilantro finely chopped
  • ¼ cup of Red Onion finely diced
  • Favorite Salsa for garnish

Guacamole Ingredients:

  • 3 Ripe Avocados
  • 2 tbsp of Cilantro finely chopped
  • 2 tbsp of Red Onion finely chopped
  • 2 tsp of Sea Salt
  • 2 Limes juiced


  • Preheat your fire to a medium-high temperature of 375F. Add your skillet or plancha 2 minutes before cooking to heat up.
  • Add your ground chorizo to the flat top and cook for about 8 minutes until it is fully cooked. Chop it up into smaller bites in order for it to caramelize. Once done, pull it off and set aside.
  • Add a dash of frying oil to the skillet or plancha so that it is non-stick.
  • Add a handful of freshly grated cheese to the skillet the same size as your tortillas.
  • Place a tortilla over the top of the cheese. As it browns, carefully flip the cheesy tortilla over with the caramelized cheese on it.
  • Top the cheese with a little more cheese for good measure. Add to the taco the cooked chorizo, cilantro, red onion and pineapple.
  • Cook for about 1 minute, then pull off.
  • In a bowl, mix all the ingredients for the guacamole. Set aside.
  • Top the taco with the fresh guacamole, salsa and lime juice. Eat and enjoy!


Calories: 941kcal | Carbohydrates: 50g | Protein: 37g | Fat: 69g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 121mg | Sodium: 2348mg | Potassium: 982mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1384IU | Vitamin C: 41mg | Calcium: 510mg | Iron: 3mg