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Author Notes: I ♥ tacos. Especially these ones – they're so easy to pull off and don't require that many ingredients. The chorizo is cooked two ways, so what you get is this mixture of juicy and crispy chorizo that's so so good with little extra effort on your part. It's one of my go-to's, especially in the summer. —Look Cook
large avocados – mashed
tablespoons red onion – finely chopped
teaspoon garlic – finely minced
tablespoons cilantro – roughly chopped
teaspoons lime juice
teaspoon vegetable oil
ounces chorizo – casings removed
teaspoon smoked paprika
4 or 5
soft corn tortillas – warmed up
Purple cabbage – shredded
- Make the guac. In a small bowl, mash the avocados then stir in the red onion, garlic, cilantro, lime juice, and salt.
- Heat a cast iron skillet over medium high heat. While waiting for it to warm up, remove the casings from the chorizo and break it up with your hands a bit.
- Once the skillet is hot and slightly smoking, add the vegetable oil then the chorizo, breaking it up further with a wooden spoon. Stir the smoked paprika in – you may need to add more depending on the brand of chorizo you have as well as how spicy you like things. Once the chorizo is cooked through and starts to brown (about 5 minutes), take 1/2 of it out of the skillet and place it in a bowl. Continue cooking the rest of it until it is super crispy and starts to char (about 4 minutes longer). Mix the juicy and crispy chorizo together in the bowl you set aside, then taste it and add more salt if needed.
- Heat the tortillas up, divide the chorizo mixture between each, then top with guac, a bit of purple cabbage, and cilantro sprigs.