Turkey Chorizo Street Tacos

  • SERVING SIZE 2 tacos

Ground chorizo takes center stage in this easy-to-prepare taco reminiscent of food truck dishes. It's a versatile option for lunch and dinner, and it can also be a breakfast offering when made with scrambled eggs and a pico de gallo topping. Pair with dark Mexican beer to add to the Mexican regional influence.

Ingredients

 

Turkey Chorizo Street Tacos

2 ea.

Soft tortilla (half corn, half flour), warm

¾ to 1 oz.

Pickled Red Onions, drained

1 ½ tbsp.

Queso fresco, crumbled

1 tbsp.

Cilantro leaves, chopped

½ oz.

Zesty Lime Sour Cream

 

Pickled Red Onions

2 tbsp.

Olive oil

8 oz.

Red onions, sliced

¼ tsp.

Salt

2 oz.

Red wine vinegar

1 tbsp.

Red wine

1 ½ tbsp.

Sugar

1 tbsp.

Golden raisins

1 tbsp.

Currant jelly

 

Zesty Lime Sour Cream

1 cup

Sour cream

1 tbsp.

Tabasco chipotle pepper sauce

2 tsp.

Lime juice

1 tsp.

Lime zest

½ tsp.

Salt

¼ tsp.

Black pepper

Directions

 

To prepare the Turkey Chorizo Street Tacos:

1. Put the 2 tortillas together and fill with the chorizo.

2. Top with Pickled Red Onions, queso fresco and cilantro.

3. Drizzle with Zesty Lime Sour Cream and serve.

 

 

 

 

 

 

To prepare the pickled red onions:

1. Heat the oil in a sauté pan over medium heat. When the oil is hot, add the red onions. Sauté until soft; do not brown. Remove from heat.

2. Stir in the salt, vinegar, wine, sugar, raisins and jelly. Blend.

3. Chill for service.

 

 

 

 

 

To prepare the zesty lime sour cream:

1. Combine all the ingredients and blend well.

2. Place the leftover Zesty Lime Sour Cream in a storage container with a lid. Label, date and refrigerate.

RECIPE TWISTS

Swap and substitute to make it your own.

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