Taco Tuesday - CHORIZO Tacos!

posted by Amanda Jo -

The Two Recipes I used - Chorizo Tacos 

Street Corn Salad

The Chorizo Tacos - SUPAH EASY - 

I use corn tortillas... I fry them in a pan in olive oil. Remember olive oil heats up quick so I put the burner on medium and flip when the tortilla bubbles. You may have to add a little more olive oil depending how many people you are feeding. 

Chorizo ... the recipe calls for ground chorizo (it's a mexican sausage... not very spicy, but it's got flavor) - I bought some mexican chorizo links at Sutter Meat in Northampton. I bought 3 and then just sliced open the casing to drop all the meat into the pan. Brown it up! 

The rest of the taco part is all about toppings! I used a little cilantro & cotija cheese (the cotija is used in the corn salad too so using the same type of cheese in the chorizo cut down on items to buy). The chorizo gives enough flavor, but if you want you could add some guac or salsa. 

The Street Corn Salad -

2 frozen backs of corn ...I don't recollect the brand, but there is a frozen type that's "Fire Roasted" corn. Use two bags of that if you can. 

- Cook the corn up in a large skillet, medium heat, with 1 tablespoon of olive oil. Cook for about 10 minutes, stir occasionally. Set aside the cooked corn. 

- In a large bowl stir the mayo (I guestimate 1/4 cup...probably a little lighter since too much mayo creeps me out). 8 oz cotija cheese (it's in the fancy cheese section of Big Y... I nabbed one block and set aside enough for taco toppings and used the rest in the corn salad), 1/2 jalapeno diced, 1/2 cup chopped cilantro, dash of cayenne pepper, & minced garlic (I always buy the jar of minced garlic... I eyeball about a teaspoon per clove for recipes). 

Once you've mixed the above ingredients take a lime that you've cut in half and squeeze the juices from each half into the bowl and mix. 

Now you're ready to stir in the corn & refrigerate until the salad cools down. Sprinkle with smoked paprika and chili powder when you're ready to serve. 


AS for the margarita... I typically use Simply Limeade with tequila and a splash of OJ. Not a big fan of sour! 

Taking my Friday night creation to the bungalow! Chorizo tacos with Mexican street corn salad #happyfriyay #tacos #thisgirlcooks #margarita

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Amanda Jo

Amanda Jo

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