Homemade Chorizo Tacos with Mango & Red Onion

homemadechorizotacos

Writing a food blog has made eating at restaurants more entertaining.

When I really like something it becomes this fun guessing game – “What kind of cheese is in this mac and cheese? Is it white cheddar? You know what… I think it’s a combination. Yeah, it has to be a combination.” It usually results in me asking the server –  “Excuse me, what kind of cheese is this?”

Getting inspiration for recipes from restaurants is easy. Recreating the recipes is another story. Especially when they use things like “house seasoning” or “house dressing”. I haven’t fine-tuned my tastebuds to that level of discernment yet.

homemadechorizotacos2

Luckily this recipe was restaurant-inspired, but not impossible to recreate. The restaurant it came from made their chorizo in house and thankfully, chorizo seasoning is not some kind of locked up family recipe requiring maximum level clearance to get access to. I did have to do quite a bit of Googling though. :) It took a couple tries but I’ve got it down now.

You can never go wrong with a salty sweet combo. I love all the spices of the chorizo combined with ripe, juicy mango. The red onion adds a nice bite while the cilantro brings a pop of freshness. This is a super easy recipe and would be a flavorful and quick weeknight dinner.

Homemade Chorizo Tacos with Mango & Red Onion; Recipe or Not

makes 10-12 crispy tacos

For the chorizo:

  • 1 lb. ground pork
  • 3 garlic cloves, minced
  • 2 T. apple cider vinegar
  • 1 1/2 T. smoked paprika
  • 1 1/2 t. salt 
  • 1 t. chili powder
  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • 1/2 t. dried oregano
  • 1/4 t. ground cinnamon
  • 1/4 t. cayenne pepper, optional
  • big pinch of black pepper

For the tacos:

  • 1 mango, diced
  • 1/2 red onion, finely diced
  • 10-12 crispy taco shells
  • cilantro for topping

Heat a skillet on medium heat. In a bowl, combine the ground pork and all of the seasonings until the seasonings are evenly mixed. Cook the chorizo, breaking it into small pieces with a spatula or spoon every couple of minutes. Cook until the chorizo until no longer pink inside (as best you can tell since it is tinted red from the paprika), about 12-15 minutes or so. Fill the taco shells with a spoonful or two of chorizo, top with mango, red onion, and cilantro.

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5 thoughts on “Homemade Chorizo Tacos with Mango & Red Onion

  1. Pingback: Progressive Potluck: Main Dish Round

  2. Joanne

    I love recreating restaurant meals! It’s always great for some easy kitchen inspiration. Obviously I didn’t taste the originals of these, but I think you did a great job!

    Reply

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