Mini Chorizo Tacos with Avocado

July 14, 2014
0 Ratings
  • Makes 12
Author Notes

I love chorizo--I love Avocados, I love Tacos...with a little compilation, we have all three favorites in one bite. —loubaby

What You'll Need
  • Taco Filling and Makings:
  • 1 pound fresh Mexican chorizo, casings removed
  • 2 poblano peppers, roasted, peeled, chopped
  • 1/2 teaspoon EACH: ground cumin, crushed red pepper
  • Kosher Salt and Pepper
  • 12 6 inch flour tortillas
  • 1/2 red onion, slivered
  • 1/2 cup Cotija Cheese
  • 1 Peruvian Avocado, sliced
  • Avocado Crema:
  • 1 Peruvian Avocado, quartered
  • 1 fresh lime, zest and juice
  • 1/2 cup chopped cilantro
  • 1/4 cup sour cream
  • Kosher Salt and Pepper
  1. In large skillet, cook chorizo over medium heat, until cooked through, about 10 minutes; drain excess fat. Add peppers, cumin and season with salt and pepper; simmer about 5 minutes.
  2. Place avocado, lime zest and juice, cilantro and sour cream in food processor and process until smooth; season with salt and pepper.
  3. Leave as 6 inch or cut 4-inch circles from tortillas to form mini tortillas; heat as desired in microwave, oven, griddle.
  4. Fill tortillas with chorizo filling, avocado crema, red onion, cheese and sliced avocado. Serve with lime wedges.

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1 Review

[email protected] August 6, 2014
Lou I have some chorizo and your recipe looks perfect to use for it! Looks great! Don