Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
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
INSTRUCTIONS
-
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.