When we first moved to Colorado, D.J. and I couldn’t get enough chorizo. We bought chorizo at the grocery store, added chorizo to our breakfast burritos, bought whatever had chorizo in it at the taco truck… there was really not enough chorizo in our lives, but since I found out that I can’t eat pork (it triggers my seizures), we haven’t had chorizo. But on a recent trip to our local Sprouts, I found a package of chicken chorizo, and really didn’t care how much it cost, and bought it because I knew at some point in the next week that I was having chorizo tacos.
These tacos are ready in about 20 minutes, even less if you prepare your veggies while the chorizo is cooking. First step in making chorizo tacos, like all recipes is to gather your ingredients.
1 lb chorizo (we used chicken chorizo in this recipe, but go ahead and use whatever kind you like – chicken, pork, beef, soy)
1/4 red onion, diced
1/2 bunch cilantro, roughly chopped
1/4 head green cabbage, shredded
In a large skillet over medium-high heat, heat 1 tbsp olive oil until shimmering. Add chorizo and cook, breaking up the crumbles until cooked throughout – about 10-12 minutes.
While your chorizo is cooking, prepare your vegetables.
Warm tortillas in a dry skillet, or in the microwave, covered in a towel for 30 seconds and serve immediately with your favorite hot sauce.