Chorizo Filled Tacos with Avocado Crema

Fresh pico de gallo and cool avocado crema balance a rich chorizo taco filling to create a fun and flavorful meal.
By Sabrina Russo

Chorizo Filled Tacos with Avocado Crema

These chorizo tacos are served up with pico de gallo, avocado crema and queso fresco on corn tortillas. Feel free to mix and match any of your favorite toppings.

Chorizo Filled Tacos with Avocado Crema

Find the recipe for the Avocado Crema here.

Chorizo Filled Tacos with Avocado Crema
Fresh pico de gallo and cool avocado crema balance a rich chorizo taco filling to create a fun and flavorful meal.
Recipe Type: Main
Cuisine: Mexican
Serves: 3 to 4 servings
For pico de gallo
  • 1 ½ C tomatoes, seeded and diced
  • ½ medium red onion, diced
  • 1-2 jalapeños, seeded and diced
  • 2T lime juice (about 1 lime)
  • ½ C loosely pack cilantro, roughly chopped
For avocado crema
  • See the link above for the recipe
For filling
  • 1T olive oil
  • 1 lb fresh chorizo sausage, casing removed
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • Kosher salt and fresh cracked pepper
  • Corn tortillas, for serving
  • Queso fresco or mild feta, for serving
  1. For pico de gallo, combine all ingredients in a medium bowl except cilantro. Stir in cilantro right before serving. Set aside.
  2. For filling, warm olive oil in pan over medium-high heat. Add chorizo to pan, break up with a wooden spoon and sauté 4-6 minutes or until browned. Reduce heat to medium, add onion, season with salt and pepper and sauté 3-4 minutes or until translucent. Add garlic and sauté for 30 seconds. Remove pan from heat. Warm tortillas over gas flame on stove top for about 30 seconds or until pliable. You may also wrap tortillas in foil and warm in a 350°F oven while cooking filling. To serve, fill tortillas with chorizo, pico de gallo and crema, and top with cheese. Enjoy.


Sabrina Russo

My Three Seasons represents the 3 key factors that are most important to me in cooking. #1 Seasonal ingredients #2 Proper Seasoning (don't skimp on that salt!) #3 Cooking like a Seasoned chef (technique is everything). My name's Sabrina. I live in NYC. I'm a registered dietitian with professional cooking and food styling experience. Come cook with me.

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  1. Hello

    I was just wondering about the nutritional info? I’m watching my calorie intake but I want to make this dish so I need to know how many calories/grams of fat in this to make adjustments for myself. Thank you

  2. Hi Kathy! That’s a good question, but unfortunately I do not calculate the nutritional information for any of my recipes. I recommend referring to if you would like to do so yourself.

    Off the top of my head, I know one medium avocado is approximately 250 calories, one ounce of chorizo is about 100 calories and the small corn tortillas I used were about 60 calories each.

    As a dietitian, I’d suggest you’d use chicken chorizo if you’re concerned about your fat intake and only use very little avocado crema. You can also substitute low fat yogurt for crema to cut back on the fat and calories. I also like to eat a nice sized salad on the side made of lettuce and some pico de gallo. That way, you fill up more on vegetables. I know that wasn’t exactly the answer you were looking for, but hope it helps!

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