Serves: 6
Ingredients
- 1½ lbs gluten-free Larrys Sausage chorizo
- 12 small gluten-free corn tortillas (2 each)
- 1½ cups finely diced sweet onion
- 1½ cups fresh cilantro, chopped
- 1 lime, cut into 6 wedges
- 2 tbsp avocado oil or olive oil
- Sea salt & cracked black pepper, to taste
Optional toppings: pickled red onions, jalapeño slices, hot sauce, salsa or guacamole
Instructions
- Cook the Chorizo: Heat 1 tbsp of avocado oil in a large skillet over medium heat. Add the chorizo, breaking it up with a spatula as it cooks through. Sauté 6–8 minutes until browned and fully cooked. Drain off excess fat and then season with a pinch of salt and pepper. Keep warm.
- Warm the Tortillas: Lightly brush each tortilla with olive oil. Warm in a dry skillet for 20–30 seconds per side, until soft and lightly charred. Wrap in a clean towel to keep warm.
- Prepare Toppings: Chop onions and cilantro
Assemble the Tacos: Place two tortillas per plate. Add a generous spoonful of chorizo and top with onion, cilantro and a fresh squeeze of lime for classic street tacos.