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Chorizo Tacos {with Black Bean and Corn Salsa & Cilantro-Lime Crema}

April 25, 2016 by Keri 30 Comments

Taco Tuesday just got a whole lot more fun! Chock full of chorizo, black bean and corn salsa, cilantro-lima crema, and queso fresco these chorizo tacos are a flavor explosion in your mouth!

Chorizo Tacos with Black Bean and Corn Salsa
Ahhh tacos. Who doesn’t love a good taco? Tacos are kind of having a “thing” right now, which I’m totally on board with.

Today’s recipe has been a long time coming as it’s my favorite taco…ever. I can’t take credit for it, though. I’ve been enjoying these tacos at one of my favorite restaurants for quite a while now. For a while I was chowing down on them at least once (ok, more like twice) a week. Sadly I’m about an hour away from that restaurant now. 

No need to worry, though! I can make these fabulous chorizo tacos at home! That means I’m not limited to how many I eat or when I eat them. I can eat ’em for breakfast if I want! Not that I would know anything about that…

Chorizo Taco with Black Bean Corn SalsaLet’s talk about chorizo. I love chorizo, but it can be kind of hard to find good Mexican chorizo. At least around here. Solution? I made my own. 

Now, you definitely don’t have to make your own chorizo. If you can find the good stuff, by all means buy it. Just remember you want the Mexican (not Spanish) variety. Mexican chorizo is a fresh sausage that has to be cooked before use and Spanish chorizo is a dried and cured sausage. 

I do highly recommend making your own as it’s really quite easy. Plus, you know exactly what’s going into it and you can stock up your freezer! That means chorizo tacos are always in reach. ?

I used this recipe and wouldn’t change a thing about it – it’s perfect! I’ve made it twice already, the first time just a single batch to try it. We finished it off within a week. ? So, over the weekend we made a double batch and filled up the freezer!

Chorizo Tacos with Black Bean Corn SalsaAll of the components for these chorizo tacos are very simple to put together. The black bean and corn salsa is a mix of canned black beans, sweet corn (fresh or frozen works), red onion, lime juice, honey, and cilantro. The cilantro-lime crema is my own little addition to these tacos – the original have a tomato-avocado crema, but my avocado was bad. I ended up improvising and went with a simple lime and cilantro concoction. So tasty!

Shredded lettuce and queso fresco are also must-have additions. I have been obsessed with queso fresco lately. If you’ve never had it, it’s a mild-flavored crumbly cheese that is just perfect for topping all sorts of Mexican dishes. Especially these tacos!

Chorizo Taco with Black Bean Corn Salsa and Cilantro Lime CremaBy the way, how was your weekend? I was so excited about chorizo tacos that I forgot to ask! I had a fantastic weekend and am pretty sad it’s over, but next weekend will be just as fun. Why you ask? My amazing bridesmaids and friends are coming to visit me and have a little bachelorette shindig! 

In case you were wondering, these tacos are going make an appearance. I’m doing a taco bar! How awesome does that sound? We are also going to a paint/wine studio, so it’s going to be a fun-filled weekend! 

Chorizo Tacos with Black Bean Corn Salsa and Cilantro Lime CremaIf you love tacos you NEED to try these. Even if you don’t love tacos you should try these. If you don’t love tacos we really can’t be friends, so why are you even here? Just kidding!! This is a no judgement zone. But seriously, I think these chorizo tacos would be really hard not to love. 

Enough of my rambling. Enjoy your week and go eat some tacos! ?

Chorizo Tacos and Black Bean Corn Salsa_


Chorizo Tacos {with Black Bean & Corn Salsa and Cilantro-Lime Crema}
2016-04-25 08:15:16
Serves 4
Taco Tuesday just got a whole lot more fun! Chock full of chorizo, black bean and corn salsa, cilantro-lima crema, and queso fresco these chorizo tacos are a flavor explosion in your mouth!
Save Recipe
Print
Prep Time
35 min
Cook Time
5 min
Total Time
30 min
Prep Time
35 min
Cook Time
5 min
Total Time
30 min
For the Black Bean & Corn Salsa
  1. ¾ Cup Canned Black Beans, drained and rinsed
  2. ¾ Cup Sweet Corn
  3. ¼ Cup Red Onion, very finely chopped
  4. 2 Tablespoons Fresh Lime Juice
  5. 1 Teaspoon Honey
  6. 1 Tablespoon Cilantro, finely chopped
  7. Salt & Pepper
For the Crema
  1. ¼ Cup Sour Cream
  2. ¼ Cup Fresh Cilantro, very finely chopped
  3. 2 Tablespoons Fresh Lime Juice
  4. Salt & Pepper
  5. Water, for thinning
For Assembling Tacos
  1. 1lb. Mexican Chorizo, cooked
  2. 8 Corn Tortillas
  3. Shredded Lettuce
  4. Queso Fresco, crumbled
Make the Salsa
  1. Combine all the ingredients in a bowl and toss well. Cover and refrigerate if not using within an hour. Otherwise, allow the salsa to sit at room temperature while you prepare the rest of the tacos.
Make the Crema
  1. Whisk together the sour cream, cilantro, and lime juice until smooth. Season with salt and pepper and add a little water to thin the consistency so that it can easily be drizzled.
Assemble Tacos
  1. Warm the corn tortillas one by one in a hot pan or over an open flame on a gas stove.
  2. Build your taco – start with shredded lettuce, then top with the black bean and corn salsa, chorizo, queso fresco, and then drizzle with the crema. Enjoy!
Fashionable Foods https://fashionablefoods.com/
Chorizo Tacos with Black Bean and Corn Salsa and Cilantro Lime Crema

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Lovely comments

  1. Gayle @ Pumpkin 'N Spice says

    April 26, 2016 at 8:35 am

    Ok now I’m craving tacos for breakfast! But that’s not a bad thing, right? These look amazing, Keri! I just recently started adding chorizo into about everything, as I love it. These tacos have my name written all over them. So perfect for Taco Tuesday!

    Reply
    • identiconKeri says

      April 27, 2016 at 9:14 am

      Not a bad thing at all, Gayle! Thank you for the kinds words 🙂 I’m obsessed with chorizo lately and am adding to anything and everything!

      Reply
  2. Jen | Baked by an Introvert says

    April 26, 2016 at 10:08 am

    I love me some tacos! Tacos with chorizo sounds so incredible! These need to happen for dinner!!

    Reply
    • identiconKeri says

      April 26, 2016 at 11:22 am

      Thanks Jen! Do let me know if you try them 🙂

      Reply
  3. Ali says

    April 26, 2016 at 10:48 am

    I’m all for the taco movement! I eat tacos several times a week, but I’ve never had a chorizo taco. Sounds delish! And I would totally eat them for breakfast too 😉
    Ali recently posted…Coffee Coffee TalkMy Profile

    Reply
    • identiconKeri says

      April 26, 2016 at 11:21 am

      Chorizo is my newest obsession! I’m always looking for ways to use it now. Perhaps I should do breakfast specific tacos! 😉

      Reply
  4. Rachelle @ Beer Girl Cooks says

    April 26, 2016 at 9:04 pm

    I’ve never had a chorizo taco before! What a fantastic idea! I love all the flavors in here. Have fun with your bridesmaids shindig!
    Rachelle @ Beer Girl Cooks recently posted…Shrimp Tacos with Avocado SalsaMy Profile

    Reply
    • identiconKeri says

      April 27, 2016 at 9:22 am

      Thank you Rachelle! 🙂

      Reply
  5. Cheyanne @ No Spoon Necessary says

    April 27, 2016 at 5:13 pm

    Holy moly, taco heaven, Keri!! I can see why these are your favorite! Thank you so much for re-creating these at home, dear! These look absolutely perfect and I can already tell these tacos are going to happen in my house on repeat! Total drool fest happening over here. Pinned! Cheers, girlie!
    Cheyanne @ No Spoon Necessary recently posted…Arugula Pesto Pasta with Blistered Tomatoes & BurrataMy Profile

    Reply
    • identiconKeri says

      June 2, 2016 at 10:00 am

      Thanks Cheyanne!

      Reply
  6. Annie @ The Garlic Diaries says

    April 28, 2016 at 11:20 am

    This is making me drool, Keri ?. Chorizo has THE MOST AMAZING flavor ever – such a good idea to use them in tacos! Pinned :).

    Reply
    • identiconKeri says

      June 2, 2016 at 10:00 am

      Thanks Annie! Chorizo really is the best!

      Reply
      • Bo says

        September 1, 2017 at 11:07 pm

        How did you make your chorizo

        Reply
        • identiconKeri says

          September 2, 2017 at 11:11 am

          Hi Bo! The recipe that I use is linked in the post.

          Reply
  7. Melissa | Bits of Umami says

    May 7, 2016 at 1:24 am

    CHORIZO TACOS!? Yes. Yes. Yes. Not sure if I’m more excited for the tacos or more excited for the cilantro-lime crema. Loving this!
    Melissa | Bits of Umami recently posted…Southwestern Quinoa SaladMy Profile

    Reply
    • identiconKeri says

      June 2, 2016 at 10:01 am

      Thanks Melissa! I could never choose my favorite part – I love it all!

      Reply
  8. Lauren @ Sew You Think You Can Cook says

    July 26, 2016 at 10:53 pm

    Made these for dinner tonight. INCREDIBLE!

    Reply
  9. Wendy Klik says

    October 5, 2016 at 5:24 pm

    Oh Snap, now I want Mexican in the worst way!!! These have me drooling all over myself. Thanks for sharing at Celebrate with 8.
    Wendy Klik recently posted…I am celebrating #FoodieExtravaganza during #PumpkinWeekMy Profile

    Reply
  10. Kristin says

    June 13, 2017 at 9:35 pm

    Made these tonight… Cleaning the kitchen while my husband gets our 5 yr old ready for bed… before shutting down my tablet I just had to write a comment (which I hardly ever take the time to do). I knew by the list of ingredients that I would like these tacos. We LOVED them!!!! All of us… Ingredient list is fairly simple and yet the flavor is eyes-roll-back-in-your-head good. Make you kind of do a little jig in your seat while you take the next bite. I only made some small, personal preference changes like adding a subtle 1/4 tsp cumin to the crema (because I just can’t help my love of cumin), and I used cotija cheese instead of queso fresco (because again, I have a love affair with the salty sharp flavor that is cotija), and because I recently made a few recipes with “grilled” corn, I decided to keep the corn raw and fresh this time just to switch things up. Anywho, thank you for this recipe and I will be back for more! ~Take care

    Reply
    • Kristin says

      June 13, 2017 at 10:10 pm

      Sorry I forgot this recipe didn’t call for grilled corn…it was another recipe I had looked at earlier tonight. So I guess I didn’t change anything there- keeping it raw. Ha, anyway, tacos are my “thing” cuz I love to eat them and tacos are kind of your “thing” because this is an awesome recipe!! It’s pinned and WILL be made again. 😉

      Reply
    • identiconKeri says

      June 13, 2017 at 10:25 pm

      Thank you so much for sharing, Kristin! I’m so glad you and your family enjoy them. The cumin sounds like a perfect addition and the cotija cheese is also delicious! I alternate between that and the quest fresco because I love both 🙂 I truly appreciate your kind words!

      Reply
  11. Christal Charette says

    April 11, 2018 at 11:50 am

    Everything sounds delist,I’m going to try this tonight. What else would you suggest if I can’t find queso fresco, I live in a small town also what was the recipe for the tomato advacado crema

    Reply
  12. Linda says

    June 6, 2018 at 10:15 pm

    Just made the chorizo tacos with the salsa and the cilantro lime crema. It was delicious. It was hot chorizo, great salsa and to cool it off the cilantro crema. Great recipe and one we will keep on our Taco Tuesdays.

    Reply
    • identiconKeri says

      June 7, 2018 at 11:44 am

      Yay! I’m so glad you enjoyed, Linda ?

      Reply
  13. Maria says

    August 28, 2019 at 10:58 am

    I use Trader Joe’s soy chorizo. It’s a great vegetarian option.

    Reply
  14. Christina G. says

    May 17, 2020 at 12:55 pm

    I have made these before, I was wanting to add new recipes to our lives & really change things up with a good variety of stuff & they were great. Im making them again tonight. They really add a good mix to our taco recipes especially, it doesnt feel like were eating the semi-same tacos all the time, easy recipe but seems like a fancy flavorful taco from a good restaurant. Makes you feel like your putting out an impressive little dinner for your family!

    Reply
  15. Holly says

    April 15, 2021 at 6:15 pm

    I love this recipe! I don’t care for cilantro but will eat it in this recipe. This is my 18 year old granddaughters favorite taco recipe too.

    Reply

Trackbacks

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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