Chorizo Tacos

Name: Chorizo Tacos
Yield: 4-6 Servings
Ingredients: 12 fresh flour or corn tortillas, warmed in a skillet or griddle; 1 package (4 links) Jack’s Gourmet Mexican style chorizo, diced small; 2 avocados; 1 tablespoon lime juice; 2 teaspoons olive oil; salt to taste; pepper to taste; 3 roma tomatoes, seeds removed and chopped; 1 small red onion, chopped; 1/2 bunch cilantro; 1 jalapeno, seeds removed and chopped; 2 cloves garlic, minced; 2 tablespoons lime juice; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Author:

Chef Jack Silberstein

4-6 ServingsServings

Ingredients

12 fresh flour or corn tortillas, warmed in a skillet or griddle
1 package (4 links) Jack’s Gourmet Mexican style chorizo, diced small

Guacamole

2 avocados
1 tablespoon lime juice
2 teaspoons olive oil
salt to taste
pepper to taste

Salsa Fresca

3 roma tomatoes, seeds removed and chopped
1 small red onion, chopped
1/2 bunch cilantro
1 jalapeno, seeds removed and chopped
2 cloves garlic, minced
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Guacamole:

1. Combine all ingredients and mash well. Keep stored in a tightly covered container until ready to serve.

Salsa Fresca:

2. In the bowl of a food processor combine all ingredients and pulse until ingredients are just chopped together and well combined. Adjust seasoning if necessary.

To serve:

3. Heat about 1 tsp oil in a large sauté pan. Add sausage and cook until golden brown, about 3 minutes.

4. Spread a spoonful of avocado on a tortilla and top with Mexican style chorizo.

5. Spoon some salsa fresca over the top and serve immediately

Recipe published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 - SUBSCRIBE NOW