Filled and grilled until crispy, you won’t find an easier taco recipe. You can assemble an entire batch of tacos while singing your favorite song and pop a cold one while you enjoy the smells of chorizo fat dripping on an open flame.
This boldly spiced fast food is why I freakin love eating at home!
Why This Recipe Works
- Oil coated flour tortilla shells that get crispy and stay moist for a cheesy center and crunchy exterior.
- Chili seasoned chorizo adds flavor and fat. Mexican food is about 2 things: fat and heat.
- A few simple ingredients make this easy on your wallet and respects your valuable time.
- If you have self control (we don’t) you can easily refrigerate or freeze leftover tacos, making this an ideal recipe for meal prepping. Hint: Double the recipe:)
How to Grill Chorizo Tacos
Grilling is the secret to elevating this Mexican street food. Aim for a shell that is crunchy with a tiny bit of char. A spritz of oil on the outside does the trick. To do this, brush or spray the outside of each tortilla.
You can spoon chorizo directly onto the tortillas with zero need to pre-cook. Grate some quality Mexican or cheddar cheese directly over the chorizo. To top it all off, add a spoonful of your favorite salsa.
Fold the tortillas in half to form the tacos. Press down gently to level the shape a bit. Avoid over-filling the tortillas or things will get messy when you go to flip them on the grill.
Use a spatula to set the tacos on the hot grill. Cook with the lid closed on low-medium heat, checking every 5 minutes. Try to flip only 1 x (once the outside is crispy). The more you move the tacos, the more likely they are to rip and fall apart.
Can I bake these tacos in the oven? You can make this recipe as written in the oven (which is a similar method of dry heat conduction). Set the oven to 400° F and bake for 12 minutes.
How well do these reheat? Chorizo tacos made in flour tortillas reheat very well. You can reheat from the refrigerator in the microwave for about 45 seconds. From frozen, microwave for 2 – 3 minutes.
Can I use soyrizo to make these vegetarian? I’m very familiar with soyrizo, and it’s a great substitute but lacks some fat. You can add a small drizzle of oil to the inside of each taco for a moist filling.
How do I use chicken in this recipe? You can use any cooked chicken in this recipe, but if you want to use raw chicken, then you will need to pre-cook the chicken for 2 minutes. I suggest making up for the low moisture and fat in chicken by increasing the amount of moisture from salsa or cheese.
How do I brush a tortilla? With your fingers, a silicone brush, or oil sprayer.
More Mexican Food Recipes
Crockpot Pork Green Chili (yes, this would make an amazing filling for these tacos)
Did you make this recipe? Give it a rating and comment below!
Grilled Chorizo Tacos
- 8 flour tortillas medium taco size
- 1 pound chorizo beef or pork*
- 2 oz cheddar cheese or Mexican cheese, shredded
- 2 tbsp salsa mild, moderate, or spicy
- oil for brushing
- sour cream optional
- sliced green onion for garnish (optional)
- Preheat the grill.
- Spread 8 tortillas on a baking sheet tray. Add several spoonfuls of chorizo filling to each tortilla toward the center. Grate cheese over each tortilla and add a spoonful of salsa. Fold the tortillas in half to form the tacos, pressing down a bit to level the shape.
- Brush or spray the outside of the tacos with just enough oil to coat. This prevents the tortilla from drying out, resulting in a crispy taco shell.
- Transfer the tacos onto the grill grates using a spatula. Close the lid and cook over low-medium heat for 5 minutes. Check by lifting the bottom with the spatula and continue to cook until crispy on the outside. Avoid turning or moving as this can tear the tortillas. Flip 1x and cook for another 5-10 minutes.
- Serve with sour cream and sliced green onion. Refrigerate or freeze leftover tacos.
Make Ahead and Storing TacosThis recipe is ideal for meal prep because you can easily double or triple the recipe. Cooked tacos can be stored in the refrigerator for several days or frozen for up to 2 months.
Taco Filling Recipe Variations
chicken tacosUse a rotisserie chicken and extra cheese and salsa as a substitute for chorizo. If you are starting with raw chicken, I recommend chopping the chicken into chunks and cooking in a pan with some salt and a few pinches of chipotle or smoked paprika for a bit of heat and smoky flavor.
beef tacosYou can use ground beef or steak in this recipe. Ground beef can be added raw or pre-cooked for 2 minutes in a skillet with some chopped garlic, salt, and chili powder. The reason you can add raw beef is that the grill is a high heat form of cooking, so you are essentially baking/roasting the filling as the tortillas get crispy. For steak, I recommend slicing thinly and cooking over high heat for 2 minutes with some onion and bell pepper for a fajita. Do this step with a bit of olive oil and a pinch of salt and pepper.
beans and cheese tacosTo keep things vegetarian, you can spread some canned refried beans onto the tortillas with a healthy dose of cheese. Add 2 spoonfuls of salsa and crisp on the grill.
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