INGREDIENTS

• 1 lb chorizo
• 6 corn tortillas
• 1 medium white onion, chopped
• 1 jalapeno, diced (OPTIONAL)
• 1 lime, quartered
• 1/2 cup cilantro, chopped

INSTRUCTIONS

• Cook chorizo in a skillet over medium heat until cooked through
• Add diced jalapeno and cook for two additional minutes
• Reduce heat to low
• Heat a second skillet
• Coat your tortillas with cooking spray and cook until they gain some color. The goal is for them to lose the uncooked appearance, but remain pliable. (This can be done multiple ways. You could use butter or oil in a skillet or use a griddle if you have one)
• Drain chorizo mixture to remove excess fat as needed
• Spoon chorizo evenly onto tortillas
• Sprinkle each generously with chopped white onion and cilantro
• Squeeze lime juice over each taco

I love serving these with homemade guacamole!