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
Charred Corn & Chorizo Tacos
with fresh green leaves, lemon & avocado
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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!
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!
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!
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!
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!
What should be prepared from my kitchen to make 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
How many calories does Charred Corn & Chorizo Tacos have?
1135 calories
How much fat content does Charred Corn & Chorizo Tacos have?
grams
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