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- Chorizo sausage - Sweet corn - Vegetables and spices - Tortillas and toppings For my chorizo corn skillet tacos, I use a few key ingredients. First, I grab 1 pound of chorizo sausage. I prefer the fresh kind without casings. This sausage gives the tacos a rich flavor. Next, I add 2 cups of sweet corn. You can choose fresh or frozen corn. It adds sweetness and texture to the dish. I also include 1 medium yellow onion, diced, and 2 cloves of garlic, minced. These two ingredients build a strong base for flavor. To spice things up, I use 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. These spices bring warmth and depth to the tacos. For the tacos, I need 8 small corn tortillas. They hold everything together nicely. I like to top my tacos with 1 cup of baby spinach or arugula, 1 diced avocado, and 1/2 cup of crumbled feta cheese. The greens add freshness, while the avocado offers creaminess. The cheese provides a salty contrast. Finally, I add fresh cilantro for garnish and lime wedges for serving. The lime juice gives the tacos a bright finish. Each ingredient plays a role in making these chorizo corn skillet tacos a delightful meal. 1. Heat a large skillet over medium-high heat. 2. Add 1 pound of chorizo sausage. Break it up with a spatula. 3. Cook for 5-7 minutes until it turns brown. 4. Next, add 1 medium diced yellow onion and 2 minced garlic cloves. 5. Sauté for 3-4 minutes. The onion should look translucent and smell great. 1. Stir in 2 cups of sweet corn. You can use fresh or frozen corn. 2. Add spices: 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. 3. Cook for 5 minutes, stirring often. 4. Season with salt and pepper to taste. This makes the flavors pop. 1. While the corn mixture cooks, warm 8 small corn tortillas. 2. Use a separate pan over low heat. 3. Heat each tortilla for about 30 seconds on each side. They should be soft and pliable. 1. To build your tacos, take a warm tortilla. 2. Add a generous scoop of the chorizo corn mixture. 3. Top with a handful of fresh baby spinach or arugula. 4. Add diced avocado and crumbled feta cheese. 5. Garnish with fresh cilantro. 6. Serve with lime wedges for a tangy kick. To make your chorizo just right, start with good quality sausage. Remove the casings before cooking. This helps the meat break up easily. Cook it over medium-high heat. This gives it a nice brown color. Stir often to cook it evenly. When you add onion and garlic, sauté them until the onion is soft and clear. This usually takes about three to four minutes. Use a spatula to stir. The smell will be amazing! For veggies, keep the heat steady. This will keep them bright and crunchy. For side dishes, I love serving a fresh salad. A simple green salad pairs well. You could also serve rice or beans for extra heartiness. When it comes to drinks, try a light beer or a citrusy cocktail. A lime-flavored drink complements the flavors nicely. For a non-alcoholic option, fresh lemonade works great too. {{image_2}} Alternative proteins If you want a different taste, you can swap the chorizo. Ground turkey or beef works well. They both provide a nice base for the tacos. You can also use beans for a vegetarian option. Black beans or pinto beans add protein and flavor. Dairy-free options To make the tacos dairy-free, skip the feta cheese. You can also use avocado as a creamy topping. Another great choice is cashew cream or a dairy-free cheese. These options keep the dish rich without the dairy. Spicy variations If you love heat, add more chili powder or some diced jalapeños. You could also use spicy chorizo for an extra kick. Experimenting with hot sauce can bring more flavor to your tacos. Just start with a little, then adjust to your liking. Adding extra toppings Toppings can change the whole vibe of your tacos. Try adding fresh salsa, pickled onions, or even a drizzle of crema. You might also enjoy fresh lime juice for zest. Each topping adds a unique taste and texture. So, get creative and make it your own! To store leftover chorizo corn skillet tacos, first let them cool down. Then, place them in an airtight container. Make sure to separate the tortillas from the filling to keep them fresh. This helps prevent sogginess. You can store the tacos in the fridge for up to three days. If you want to keep them longer, freeze the filling. It can last up to three months in the freezer. Just remember to label the containers with the date! Reheating your chorizo corn skillet tacos is easy. For the best taste, use a skillet on medium heat. Add a little oil, then warm the filling for about 5 minutes. Stir occasionally to heat it evenly. You can also reheat the tortillas in the skillet for about 30 seconds on each side. If you're in a hurry, use the microwave. Place the filling on a microwave-safe plate. Cover it with a damp paper towel and heat for 1-2 minutes. Enjoy your tacos just like they were fresh! You can swap out some ingredients to make these tacos healthier. Here are some ideas: - Use turkey or chicken chorizo instead of pork. - Choose whole grain or corn tortillas for added fiber. - Add more veggies like bell peppers or zucchini. - Replace feta with a light cheese or skip it. - Use lime juice instead of salt for flavor. These changes keep the taste while making it healthier. Yes, you can! Here are some options: - Corn tortillas work great, but you can also try flour tortillas. - For gluten-free tacos, use corn or almond flour tortillas. - Lettuce leaves can be a fun, low-carb option too. Feel free to choose what fits your diet best! These tacos pair well with many sides. Here are some tasty ideas: - Serve with a fresh salad for crunch. - Corn salsa adds a sweet touch. - Try rice or quinoa for a filling side. - Black beans are a great protein boost. Pick one or more to complete your meal! In this post, we explored chorizo corn skillet tacos. We covered each step from cooking chorizo to assembling the tacos. I shared tips for perfect texture and serving ideas that pair well. You can customize these tacos to fit your taste. Don't forget about storage and reheating tips for later. These tacos are not just tasty; they’re fun to make! Enjoy bringing this dish to your table and impressing everyone with your cooking skills.

Chorizo Corn Skillet Tacos

Savor the bold flavors of these Chorizo Corn Skillet Tacos, perfect for a quick and delicious meal! Made with spicy chorizo, sweet corn, and fresh toppings like avocado and feta, these tacos are a feast for your taste buds. In just 25 minutes, you can create a delightful dish that's perfect for taco night. Click through to discover the full recipe and bring this tasty treat to your table tonight!
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Ingredients
  

1 pound chorizo sausage, casings removed

2 cups sweet corn, fresh or frozen

1 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

8 small corn tortillas

1 cup baby spinach or arugula

1 avocado, diced

1/2 cup crumbled feta cheese (or queso fresco)

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes.

    Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.

      Stir in the sweet corn, smoked paprika, cumin, and chili powder. Cook for an additional 5 minutes, stirring occasionally until the corn is heated through. Season with salt and pepper to taste.

        While the mixture cooks, warm the corn tortillas in a separate pan over low heat for about 30 seconds on each side, or until pliable.

          To assemble the tacos, place a generous amount of the chorizo corn mixture on each tortilla. Top with a handful of fresh spinach or arugula, diced avocado, and crumbled feta cheese.

            Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4