What are the main ingredients in Chorizo Chimichurri Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Chorizo Chimichurri Tacos?

Calories: 758, Carbs: 58 grams, Fat: grams, Protein: 21.8 grams, Sugar: 13.8 grams, Salt: 982 grams

How do I prepare Chorizo Chimichurri Tacos?

CARAMELISATION STATION: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm. GOLDEN CHORIZO: Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel. CHARRED CORN: Return the pan to a medium-high heat with another drizzle of oil, if necessary. When hot, add the corn and fry for 3-4 minutes until starting to char. SOME PREP: Loosen the chimichurri with a drizzle of olive oil. Season the guacamole with the lime juice (to taste) and some salt and pepper. In a bowl, toss the diced tomatoes, a drizzle of olive oil, the red wine vinegar, and seasoning. Set aside to marinate. FIESTA!: Lay out the warm tortillas, and smear on the limey guacamole. Top with the shredded green leaves, the marinated tomatoes, the caramelised onions, the charred corn, and the golden chorizo. Drizzle over the loosened chimichurri and sprinkle on the chopped coriander, and the chopped jalapeños. If you have any remaining filling, toss together and serve on the side! Well done, Chef! FANTASTACOS!: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the microwaved tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.

What should be prepared from my kitchen to make Chorizo Chimichurri Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Chorizo Chimichurri Tacos

Quick and easy, filling, fresh, and crispy dinner! Tacos filled to the brim with caramelised onions, green leaves, limey guacamole, crispy chorizo, charred corn, marinated diced tomatoes, and a drizzle of flavourful chimichurri sauce. It’s a fiesta feast!

Chorizo Chimichurri Tacos

with limey-guacamole & caramelised onions

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Corn
Corn Tortillas
Fresh Coriander
Green Leaves
Guacamole
Lime Juice
Pesto Princess Chimichurri
Pickled Jalapeños
Red Onion
Red Onions
Red Wine Vinegar
Sliced Chorizo
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

CARAMELISATION STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SOME PREP
Loosen the chimichurri with a drizzle of olive oil. Season the guacamole with the lime juice (to taste) and some salt and pepper. In a bowl, toss the diced tomatoes, a drizzle of olive oil, the red wine vinegar, and seasoning. Set aside to marinate.
GOLDEN CHORIZO
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
CHARRED CORN
Return the pan to a medium-high heat with another drizzle of oil, if necessary. When hot, add the corn and fry for 3-4 minutes until starting to char.
FANTASTACOS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the microwaved tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
FIESTA!
Lay out the warm tortillas, and smear on the limey guacamole. Top with the shredded green leaves, the marinated tomatoes, the caramelised onions, the charred corn, and the golden chorizo. Drizzle over the loosened chimichurri and sprinkle on the chopped coriander, and the chopped jalapeños. If you have any remaining filling, toss together and serve on the side! Well done, Chef!

Red Onion - 1
Pesto Princess Chimichurri - 10ml
Guacamole - 80g
Lime Juice - 5ml
Tomato - 1
Red Wine Vinegar - 10ml
Sliced Chorizo - 50g
Corn - 50g
Corn Tortillas - 3
Green Leaves - 20g
Fresh Coriander - 4g
Pickled Jalapeños - 20g

Download the Recipe

Serves 2

CARAMELISATION STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SOME PREP
Loosen the chimichurri with a drizzle of olive oil. Season the guacamole with the lime juice (to taste) and some salt and pepper. In a bowl, toss the diced tomatoes, a drizzle of olive oil, the red wine vinegar, and seasoning. Set aside to marinate.
GOLDEN CHORIZO
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
CHARRED CORN
Return the pan to a medium-high heat with another drizzle of oil, if necessary. When hot, add the corn and fry for 3-4 minutes until starting to char.
FANTASTACOS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the microwaved tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
FIESTA!
Lay out the warm tortillas, and smear on the limey guacamole. Top with the shredded green leaves, the marinated tomatoes, the caramelised onions, the charred corn, and the golden chorizo. Drizzle over the loosened chimichurri and sprinkle on the chopped coriander, and the chopped jalapeños. If you have any remaining filling, toss together and serve on the side! Well done, Chef!

Red Onion - 1
Pesto Princess Chimichurri - 20ml
Guacamole - 160g
Lime Juice - 10ml
Tomato - 1
Red Wine Vinegar - 20ml
Sliced Chorizo - 100g
Corn - 100g
Corn Tortillas - 6
Green Leaves - 40g
Fresh Coriander - 8g
Pickled Jalapeños - 40g

Download the Recipe

Serves 3

CARAMELISATION STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SOME PREP
Loosen the chimichurri with a drizzle of olive oil. Season the guacamole with the lime juice (to taste) and some salt and pepper. In a bowl, toss the diced tomatoes, a drizzle of olive oil, the red wine vinegar, and seasoning. Set aside to marinate.
GOLDEN CHORIZO
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
CHARRED CORN
Return the pan to a medium-high heat with another drizzle of oil, if necessary. When hot, add the corn and fry for 4-5 minutes until starting to char.
FANTASTACOS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the microwaved tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
FIESTA!
Lay out the warm tortillas, and smear on the limey guacamole. Top with the shredded green leaves, the marinated tomatoes, the caramelised onions, the charred corn, and the golden chorizo. Drizzle over the loosened chimichurri and sprinkle on the chopped coriander, and the chopped jalapeños. If you have any remaining filling, toss together and serve on the side! Well done, Chef!

Red Onions - 2
Pesto Princess Chimichurri - 30ml
Guacamole - 240g
Lime Juice - 15ml
Tomatoes - 2
Red Wine Vinegar - 30ml
Sliced Chorizo - 150g
Corn - 150g
Corn Tortillas - 9
Green Leaves - 60g
Fresh Coriander - 12g
Pickled Jalapeños - 60g

Download the Recipe

Serves 4

CARAMELISATION STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SOME PREP
Loosen the chimichurri with a drizzle of olive oil. Season the guacamole with the lime juice (to taste) and some salt and pepper. In a bowl, toss the diced tomatoes, a drizzle of olive oil, the red wine vinegar, and seasoning. Set aside to marinate.
GOLDEN CHORIZO
Place a pan over a medium heat with a small drizzle of oil. When hot, add the chorizo slices and fry for 1-2 minutes per side, until browned. Remove from the pan and drain on some paper towel.
CHARRED CORN
Return the pan to a medium-high heat with another drizzle of oil, if necessary. When hot, add the corn and fry for 4-5 minutes until starting to char.
FANTASTACOS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the microwaved tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
FIESTA!
Lay out the warm tortillas, and smear on the limey guacamole. Top with the shredded green leaves, the marinated tomatoes, the caramelised onions, the charred corn, and the golden chorizo. Drizzle over the loosened chimichurri and sprinkle on the chopped coriander, and the chopped jalapeños. If you have any remaining filling, toss together and serve on the side! Well done, Chef!