1-Getting started with this chorizo tacos recipe is as easy as firing up your grill for a weekend meal. Begin by preheating a large cast iron skillet over medium heat until it’s just smoking, setting the stage for rich, authentic chorizo spices. This method draws from classic grilling techniques that bring out the best in meats.

2-Next, add 1 lb ground pork chorizo and break it into smaller pieces using a spatula or wooden spoon, cooking for 3 to 5 minutes while stirring continuously. Then, mix in ½ minced onion and 1 minced jalapeno, stirring to combine, and continue cooking for 8 to 10 minutes until the onion softens and the pork is cooked through and beginning to brown. Remove from heat and keep warm while you prepare the rest.

3-Meanwhile, mix 1 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1 tablespoon spice blend, ½ teaspoon kosher salt, and 1 tablespoon minced cilantro in a bowl to make the lime crema. Cover and refrigerate until ready to use. Toast 12 corn tortillas over an open flame or on a griddle until they’re pliable and slightly charred.

4-Now, assemble the tacos by spooning the warm chorizo into the tortillas and topping with lime crema, minced onion, cilantro, diced sweet peppers, avocado slices, pickled red cabbage, diced tomato, and lime wedges as desired. The total time is just 25 minutes, with 5 minutes preparation, 15 minutes cooking, and 5 minutes resting.