Chorizo Tacos with Slaw and Avocado

August 11, 2017

Test Kitchen-Approved

Author Notes: Tell us about your recipe.dinneralovestory

Serves: 4 to 6


  • 1/2 cup plain yogurt
  • 2/3 cup cilantro
  • juice of 1/2 a lime
  • 1/4 teaspoon cumin
  • Salt to taste
  • 12 ounces fully cooked chorizo sausage, sliced crosswise into rounds
  • 8 corn tortillas
  • 1 handful fresh spinach
  • 1/4 small napa cabbage
  • 1 avocado, pitted, peeled, and sliced
In This Recipe


  1. Using a blender or a mini food processor, blend together the yogurt, cilantro, lime juice, cumin, and salt. Set aside. (You can make this ahead of time, if you'd like.)
  2. In a medium skillet (preferably cast iron) over medium heat, fry the chorizo rounds until brown and crispy on both sides, about 2 minutes per side. Remove from the skillet. 
  3. Turn the heat to medium-high and cook each tortilla until brown, about 30 seconds per side. Stack the tortillas on a plate under a clean kitchen towel to keep them warm until all are heated through.
  4. Top each tortilla with spinach, cabbage, chorizo rounds, avocado slices, and a heavy drizzle of cilantro dressing.

More Great Recipes:
Taco|Mexican|Cilantro|Cumin|Pork|Avocado|Fry|Cast Iron|Weeknight Cooking|Entree

Reviews (3) Questions (0)

3 Reviews

Viviana S. August 20, 2018
Mexican chorizo or Spanish?
Author Comment
dinneralovestory September 2, 2017
Kathy - The ingredient list should have "1 cup shredded spinach." Sorry about that. -Jenny
Kathy September 2, 2017
The directions mention spinach but I don't see it in the ingredients list?