Corn Chorizo Tacos
Spice up your taco nights with these irresistible Corn Chorizo Tacos—a bold and flavorful Mexican-inspired recipe that's ready in just 35 minutes! Juicy, seasoned chorizo is perfectly browned and paired with sweet, caramelized corn kernels for a mouthwatering contrast. Enhanced with smoky paprika and garlic, this filling is nestled in warm corn tortillas and finished with fresh cilantro, creamy avocado slices, tangy crumbles of cotija cheese, and a splash of zesty lime. Perfect for a quick weeknight dinner or a festive gathering, these tacos are a crowd-pleaser that delivers on both taste and texture. Bursting with vibrant flavors, this easy taco recipe is sure to become a household favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz fresh chorizo sausage
- 1.5 cups sweet corn kernels
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 small corn tortillas
- 0.25 cup, chopped fresh cilantro
- 4 lime wedges
- 0.25 cup, crumbled cotija cheese
- 1 sliced avocado
- 1 tbsp vegetable oil
Instructions
Heat a large skillet over medium heat and add the vegetable oil.
Remove the chorizo from its casings (if in links) and add it to the skillet. Use a wooden spoon to break it into crumbles.
Cook the chorizo for 6-8 minutes, stirring frequently, until browned and fully cooked. Drain any excess grease if necessary.
Add the diced onion to the skillet with the cooked chorizo and sauté for 3-4 minutes until softened.
Stir in the minced garlic, smoked paprika, chili powder, salt, and black pepper. Cook for an additional minute until aromatic.
Add the sweet corn kernels to the skillet and mix well. Cook for 3-4 minutes until the corn is slightly caramelized and heated through.
Warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds on each side, or wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.
Assemble the tacos by spooning the chorizo and corn mixture onto the warm tortillas.
Top each taco with a sprinkle of cotija cheese, a few avocado slices, a pinch of chopped cilantro, and a squeeze of fresh lime juice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
