Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics White Corn Tortillas
  • ¼

    cup pork chorizo, cubed or crumbled
  • ½

    cup organic corn kernels
  • ½

    cup queso fresco, crumbled
  • 1

    lemon, juiced
  • 2

    tbsp chopped red onion
  • 1

    tsp minced garlic
  • ½

    tsp ground cumin
  • ¼

    tsp salt
  • ¼

    tsp ground black pepper
  • 1

    avocado, sliced


  • Step 1

    Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside in small bowl.

  • Step 2

    Add onion, garlic, and corn to same skillet where chorizo was cooked and sauté for 4 minutes in remaining chorizo fat. Season with cumin, salt, and pepper. Divide mixture evenly into 4 portions.

  • Step 3

    Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.

  • Step 4

    Assemble the tacos by filling the tortillas with chorizo, corn mixture, cheese, and avocado slices. Serve with Pico de Gallo salsa, if desired.

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