Ingredients:

  • 1 pound (450g) fresh chorizo, casings removed
  • 8 small corn tortillas (about 6-inch)
  • 1 tablespoon olive oil (15ml)
  • 1 cup (150g) diced onion
  • 1 teaspoon garlic powder (5g)
  • 2 ripe tomatoes, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup (15g) chopped fresh cilantro
  • Juice of 1 lime
  • Salt, to taste
  • 1 avocado, sliced
  • Crumbled queso fresco (optional, 100g)
  • Lime wedges, for serving

Instructions:

  1. In a mixing bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
  2. Heat olive oil in a skillet over medium heat. Add diced onion; sauté until translucent (about 3-4 minutes). Add chorizo, break it apart with a spatula, and cook until browned and cooked through (about 5-7 minutes). Stir in garlic powder.
  3. In a separate skillet, warm corn tortillas over medium heat for about 30 seconds on each side until pliable.
  4. Place a generous portion of cooked chorizo in each tortilla. Top with fresh salsa, avocado slices, and crumbled queso fresco, if using.
  5. Serve immediately with lime wedges on the side.