Chorizo-Lime Street Tacos

Street Tacos have been around for as long as tacos themselves. Once packed for the working man much the way a sandwich is packed in a lunch box, these tacos are now a popular items among Food Truck and Street Cart diners. Traditionally speaking, street tacos are made from fish or slow-cooked shredded pork. I’m not knocking either of these traditional fillings, but I wanted a small two-bite taco that could be whipped up in about the time it takes to brown the Chorizo meat. Traditionally speaking, street tacos are serve open-faced and folded closed by the diner. That’s all fine and dandy if you have really big plates or skip all the yummy sides such as beans and rice. Traditionally speaking, Street Tacos are sold 3 or 4 to an order. However; when making your own little tacos, you can eat to your heart’s content – and isn’t that great?

Street Tacos are designed to be eaten in only a few bites, and can fit into the palm of your hand. These are great for a snack or with all the usual side fixings, can be fun family meal. Just the right size for little hands. Before you whip these up for your little ones, I need to warn you, mine is a spicy recipe. Even my guys, the heat-loving fools, were surprised as to just how much heat these little gems contained. That said, let’s get to cooking . . .

Chorizo-Lime Street Tacos
2 lbs Chorizo Sausage, bulk
1/2 Head Iceberg Lettuce, finely shredded
12 Red Grape Tomatoes, finely chopped
12 Yellow Grape Tomatoes, finely chopped
20 Small Corn Tortillas, white or yellow
Cooking Spray
2 Tablespoons Spicy Taco Seasoning
2 Tablespoons Fresh Lime Juice
1/2 Cup Sour Cream
1 Cup Shredded Mexican Cheese Blend

In a large cast iron skillet over medium heat, brown sausage, breaking the meat into small pieces as it cooks.

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While the sausage brown, shred lettuce and chop tomatoes, set aside until ready to use. (Mix tomatoes together for a colorful presentation).

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Warm a flat skillet or griddle. Spray with cooking spray. Place tortillas on griddle, spray top side with cooking spray. Warm tortillas, about 3 minutes, flip and warm other side. Remove tortillas from griddle and keep warm until ready to use. Repeat until all the tortillas are warm.

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Once the sausage is browned, drain meat and return to skillet. Sprinkle taco seasoning over meat, add lime juice and stir to blend. Keep meat warm.

Lay warm tortillas on a work surface. Spread a little sour cream over tortillas, line center with cheese and top with about a tablespoon or so of the meat filling. Top with shredded lettuce and tomatoes. Fold tortilla over filling and plate.

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Serve with your favorite sides such as rice and beans and enjoy.

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Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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