Chorizo Tacos {with Black Bean & Corn Salsa and Cilantro-Lime Crema}

Chorizo Tacos {with Black Bean & Corn Salsa and Cilantro-Lime Crema}

Taco Tuesday just got a whole lot more fun! Chock full of chorizo, black bean and corn salsa, cilantro-lima crema, and queso fresco these chorizo tacos are a flavor explosion in your mouth!

Prep Time 35 min Cook Time 5 min Total Time 30 min
Serves 4

Ingredients:
For the Black Bean & Corn Salsa

• ¾ Cup Canned Black Beans, drained and rinsed
• ¾ Cup Sweet Corn
• ¼ Cup Red Onion, very finely chopped
• 2 Tablespoons Fresh Lime Juice
• 1 Teaspoon Honey
• 1 Tablespoon Cilantro, finely chopped
• Salt & Pepper

For the Crema

• ¼ Cup Sour Cream
• ¼ Cup Fresh Cilantro, very finely chopped
• 2 Tablespoons Fresh Lime Juice
• Salt & Pepper
• Water, for thinning

For Assembling Tacos

• 1lb. Mexican Chorizo, cooked
• 8 Corn Tortillas
• Shredded Lettuce
• Queso Fresco, crumbled

Instructions:
Make the Salsa

1. Combine all the ingredients in a bowl and toss well. Cover and refrigerate if not using within an hour. Otherwise, allow the salsa to sit at room temperature while you prepare the rest of the tacos.

Make the Crema

1. Whisk together the sour cream, cilantro, and lime juice until smooth. Season with salt and pepper and add a little water to thin the consistency so that it can easily be drizzled.

Assemble Tacos

1. Warm the corn tortillas one by one in a hot pan or over an open flame on a gas stove.
2. Build your taco – start with shredded lettuce, then top with the black bean and corn salsa, chorizo, queso fresco, and then drizzle with the crema. Enjoy!

source : http://fashionablefoods.com

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