Tacos. The oversized finger food that gives you more satisfaction in more than just one bite, and quite possibly one of the best foods, like ever. With so many bomb flavors all wrapped up into one, I’d be surprised if they weren’t a crowd pleaser. They’re quick to prepare, easy to put together, and a super nostalgic meal for me because of my seasoned taco eating contests with my sister way back in the day!
I can hang when it comes to food. I might have mentioned this before, as it’s something I feel the need to bring up every time tacos are in the picture. Nobody ever believes me when I say that my sister and I tied at 29 tacos… and it’s only because we ran out of shells. The most recent recreation of those past days was right around Christmas actually… and I was left in a food coma, my gosh.
Hard shells are generally my preferred taco option but there is one exception…
Street tacos with… wait for it… chorizo.
Chorizo is a spicy Mexican pork sausage that’s full of flavor and spice — perfect for a taco dish like this. I like a little extra zing with my tacos — think Serrano peppers and Sriracha. Totally optional for those who prefer to keep it cool (because it gets hot). But, some like it hot.
Hey, you don’t even have to hit the streets for these! It’ll be on your table and ready to gobble up in just over half an hour. This makes for an awesome dinner and is still as good as ever the next day for lunch! Leftovers are my favorite, especially when it’s chorizo fajita street tacos. But, I’ll let you be the judge of that.
- 1 Tbsp olive oil
- 5 chorizo sausages, casings removed
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 15 shakes of salt and pepper (or to taste)
- 1 Tbsp hot Mexican chili powder
- 2 Tbsp balsamic vinegar
- 14 small soft tortillas
- 1 can Rotel, drained
- 1 serrano pepper, sliced
- 1 avocado, sliced
- Cilantro, roughly chopped
- Hot sauce / Sriracha
- Preheat the oven to 375 degrees. If you have a sizzling/grill/oven safe platter, place it in the oven until you’re ready to serve.
- Heat 1 Tbsp olive oil in a large pan on medium-high heat. Add chorizo. Cook for 8 minutes, breaking the meat apart and stirring frequently. Remove from the pan and set aside.
- Drain all but 1 Tbsp of the drippings and add peppers and onion to the pan. Sauté for 8 minutes. Season with salt and pepper. Add hot Mexican chili powder and balsamic vinegar. Stir thoroughly and cook for another 5 minutes.
- Place tortillas directly on the oven rack and bake for 2-3 minutes.
- Remove the sizzling plate from the oven and transfer fajita veggies and cooked chorizo to the plate.
- Build your “street taco” and enjoy!