Quick chorizo tacos

taco by aharste

Slice or crumble 12 ounces of chorizo. Brown well over medium-high heat. Drain. Warm some corn tortillas and serve with your favorite condiments. In this case it was diced tomatoes, avocado and  ricotta salata, and salsa.

Dinner in under 15 minutes? Done!

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One Response to “Quick chorizo tacos”

  1. Roasted Strawberry Rhubarb Basil Ice Cream and Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog Says:

    […] strawberry rhubarb basil ice cream, tequila-grilled chicken breasts, Carolina barbecue(s), quick chorizo tacos, grilled chicken with corn and black bean salad, and asparagus spears with Asian dipping sauce. […]

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