Charred Corn & Chorizo Tacos

Name: Charred Corn & Chorizo Tacos
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Avocado; Avocados; Black Beans; Corn; Corn Tortilla; Corn Tortillas; Danish-style Feta; Green Leaves; Lemon; Lemons; Mexican Spice Mix; Red Onion; Red Onions; Sliced Chorizo; Sour Cream; Tomato; Tomatoes

These charred corn and chorizo tacos are a tasty and satisfying meal, loaded with juicy & spicy chorizo, charred corn, shredded greens, black beans, avocado, feta, and sour cream. Served with a zesty lemon and tomato salsa, these tacos are perfect for a quick and easy weeknight dinner.

Charred Corn & Chorizo Tacos

with fresh green leaves, lemon & avocado

4.7

21 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

SALSA
In a bowl, combine the diced Tomato, ½ the diced onion (to taste), the juice from 1 Lemon wedge, a drizzle of olive oil, and seasoning. Set aside.
ZESTY Sour Cream
In a small bowl, combine the Sour Cream, the Lemon zest, and a splash of water. Season and set aside.
CHORIZO
Place a pan over medium-high heat with a small drizzle of oil. When hot, add the Sliced Chorizo, the Corn, and the remaining onion. Fry for 5-6 minutes until golden, shifting occasionally. Add the drained Black Beans and the Mexican Spice Mix. Fry for 1-2 minutes until fragrant, shifting constantly. Season, remove from the pan, and cover to keep warm.
AVO
Halve the Avocado and set aside one of the halves for another meal. Thinly slice, squeeze over some Lemon juice, and season.
TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DIVE IN!
Lay down the toasted tortillas. Top with the shredded Green Leaves, the chorizo mix, some of the Tomato salsa, and the avo slices. Sprinkle over the drained feta and drizzle over the zesty Sour Cream. Serve with any remaining Lemon wedges and any remaining salsa and fillings. Fold up and enjoy, Chef!

Tomato - 1
Red Onion - 1
Lemon - 1
Sour Cream - 40ml
Sliced Chorizo - 60g
Corn - 50g
Black Beans - 60g
Mexican Spice Mix - 7,5ml
Avocado - 1
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Green Leaves - 20g
Danish-style Feta - 25g

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Serves 2

SALSA
In a bowl, combine the diced Tomato, ½ the diced onion (to taste), the juice from 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ZESTY Sour Cream
In a small bowl, combine the Sour Cream, the Lemon zest, and a splash of water. Season and set aside.
CHORIZO
Place a pan over medium-high heat with a small drizzle of oil. When hot, add the Sliced Chorizo, the Corn, and the remaining onion. Fry for 5-6 minutes until golden, shifting occasionally. Add the drained Black Beans and the Mexican Spice Mix. Fry for 1-2 minutes until fragrant, shifting constantly. Season, remove from the pan, and cover to keep warm.
AVO
Halve the Avocado and remove the pip. Thinly slice, squeeze over some Lemon juice, and season.
TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DIVE IN!
Lay down the toasted tortillas. Top with the shredded Green Leaves, the chorizo mix, some of the Tomato salsa, and the avo slices. Sprinkle over the drained feta and drizzle over the zesty Sour Cream. Serve with any remaining Lemon wedges and any remaining salsa and fillings. Fold up and enjoy, Chef!

Tomato - 1
Red Onion - 1
Lemon - 1
Sour Cream - 80ml
Sliced Chorizo - 120g
Corn - 100g
Black Beans - 120g
Mexican Spice Mix - 15ml
Avocado - 1
Corn-tortilla/" title="View all our recipes with Corn Tortilla at eCook">Corn Tortilla - 8
Green Leaves - 40g
Danish-style Feta - 50g

Download the Recipe

Serves 3

SALSA
In a bowl, combine the diced Tomato, ½ the diced onion (to taste), the juice from 3 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ZESTY Sour Cream
In a small bowl, combine the Sour Cream, the Lemon zest, and a splash of water. Season and set aside.
CHORIZO
Place a pan over medium-high heat with a small drizzle of oil. When hot, add the Sliced Chorizo, the Corn, and the remaining onion. Fry for 6-7 minutes until golden, shifting occasionally. Add the drained Black Beans and the Mexican Spice Mix. Fry for 1-2 minutes until fragrant, shifting constantly. Season, remove from the pan, and cover to keep warm.
AVO
Halve the Avocados and set aside one of the halves for another meal. Thinly slice, squeeze over some Lemon juice, and season.
TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DIVE IN!
Lay down the toasted tortillas. Top with the shredded Green Leaves, the chorizo mix, some of the Tomato salsa, and the avo slices. Sprinkle over the drained feta and drizzle over the zesty Sour Cream. Serve with any remaining Lemon wedges and any remaining salsa and fillings. Fold up and enjoy, Chef!

Tomatoes - 2
Red Onions - 2
Lemons - 2
Sour Cream - 120ml
Sliced Chorizo - 180g
Corn - 150g
Black Beans - 180g
Mexican Spice Mix - 22,5ml
Avocados - 2
Corn-tortillas/" title="View all our recipes with Corn Tortillas at eCook">Corn Tortillas - 12
Green Leaves - 60g
Danish-style Feta - 75g

Download the Recipe

Serves 4

SALSA
In a bowl, combine the diced Tomato, ½ the diced onion (to taste), the juice from 4 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ZESTY Sour Cream
In a small bowl, combine the Sour Cream, the Lemon zest, and a splash of water. Season and set aside.
CHORIZO
Place a pan over medium-high heat with a small drizzle of oil. When hot, add the Sliced Chorizo, the Corn, and the remaining onion. Fry for 6-7 minutes until golden, shifting occasionally. Add the drained Black Beans and the Mexican Spice Mix. Fry for 1-2 minutes until fragrant, shifting constantly. Season, remove from the pan, and cover to keep warm.
AVO
Halve the Avocados and remove the pips. Thinly slice, squeeze over some Lemon juice, and season.
TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DIVE IN!
Lay down the toasted tortillas. Top with the shredded Green Leaves, the chorizo mix, some of the Tomato salsa, and the avo slices. Sprinkle over the drained feta and drizzle over the zesty Sour Cream. Serve with any remaining Lemon wedges and any remaining salsa and fillings. Fold up and enjoy, Chef!

Tomatoes - 2
Red Onions - 2
Lemons - 2
Sour Cream - 160ml
Sliced Chorizo - 240g
Corn - 200g
Black Beans - 240g
Mexican Spice Mix - 30ml
Avocados - 2
Corn-tortillas/" title="View all our recipes with Corn Tortillas at eCook">Corn Tortillas - 16
Green Leaves - 80g
Danish-style Feta - 100g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Charred Corn & Chorizo Tacos?

The preparation time for Charred Corn & Chorizo Tacos with fresh green leaves, lemon & avocado is between 25 and 40 minutes.

What is the total time required to make Charred Corn & Chorizo Tacos with fresh green leaves, lemon & avocado?

The total time required to make Charred Corn & Chorizo Tacos with fresh green leaves, lemon & avocado is between 35 and 50 minutes.

How many servings does Charred Corn & Chorizo Tacos provide?

4 servings

What are the main ingredients in Charred Corn & Chorizo Tacos?

Avocado, Avocados, Black Beans, Corn, Corn Tortilla, Corn Tortillas, Danish-style Feta, Green Leaves, Lemon, Lemons, Mexican Spice Mix, Red Onion, Red Onions, Sliced Chorizo, Sour Cream, Tomato, Tomatoes

What is the nutritional information of Charred Corn & Chorizo Tacos?

Calories: 1135, Carbs: 105 grams, Fat: grams, Protein: 42 grams, Sugar: 16.2 grams, Salt: 2243 grams

How do I prepare Charred Corn & Chorizo Tacos?

SALSA: In a bowl, combine the diced tomato, ½ the diced onion (to taste), the juice from 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside. ZESTY SOUR CREAM: In a small bowl, combine the sour cream, the lemon zest, and a splash of water. Season and set aside. CHORIZO: Place a pan over medium-high heat with a small drizzle of oil. When hot, add the sliced chorizo, the corn, and the remaining onion. Fry for 5-6 minutes until golden, shifting occasionally. Add the drained black beans and the Mexican spice mix. Fry for 1-2 minutes until fragrant, shifting constantly. Season, remove from the pan, and cover to keep warm. AVO: Halve the avocado and remove the pip. Thinly slice, squeeze over some lemon juice, and season. TORTILLAS: Return the pan to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. DIVE IN!: Lay down the toasted tortillas. Top with the shredded green leaves, the chorizo mix, some of the tomato salsa, and the avo slices. Sprinkle over the drained feta and drizzle over the zesty sour cream. Serve with any remaining lemon wedges and any remaining salsa and fillings. Fold up and enjoy, Chef!