Turkey + Spicy Chorizo Tacos with Serrano Salsa

This is going to be quick! A quick meal, calls for a quick recipe, that takes practically no time to make at all! Given you have everything Mise En Place

I was really craving a hearty taco last night, and I had some fresh Chorizo in my fridge that I had my eye on for the last two days, and I put it to good use... you'll see :)

So these Tacos are as awesome as Tacos get! It's got spicy Chorizo, lean Turkey, home made Pico De Gallo and Serrano Salsa, over a bed of some peppery wild Arugula, all set on a fire-roasted Corn Tortilla. This combination—trust me—is awesome! It's hearty, it's meaty and it's filling. Funny thing is, that this Taco is kinda healthy! Shhhh... don't tell anyone that. I don't think anyone wants to hear that while eating Tacos.

Anyway! Let's make these bad boys and eat!


Turkey + Spicy Chorizo Tacos with Serrano Salsa

Makes 8 Tacos

Ingredients:

1/2 lb Lean ground Turkey

1 fresh Chorizo sausage (about 3/4 lb)

1 tsp Cumin powder

1 tsp Corriander powder

1 tsp Mexican Chili powder

Pico De Gallo Ingredients:

• 1 large Tomato

• 1/2 medium-sized Onion

• Lime

• 1/2 cup Cilantro

• 1 tsp Salt

Chimichurri Ingredients:

• 1/2 cup fresh Cilantro

• 1 Lime

• 1 clove garlic

• 1/2 cup Olive oil

• Salt

8 Corn Tortillas

Serrano Salsa (Store bought at Trader Joes)


Now we make!

Let's get the Pico De Gallo and the Chimichurri out of the way. Pico De Gallo = super easy! Rough chop the Tomato (washed, dried and de-stemmed) and throw in a blender/food processor, along with half an Onion, roughly chopped as well. Also throw in the Cilantro as well as the juice of 1 Lime and Salt. Pulse till you've broken down the ingredients to a size you like. Pico De Gallo is ready!

Chimichurri: Throw all the ingredients (Cilantro, Olive oil, Lime, Salt) all in a blender, and run till you have a coarse style sauce. And Chimichurri is done!

And now the meats! Start your fire, on medium-high level. A trusty heavy pan on high heat is what you'll need, and when that does get hot, slice your Chorizo sausage in half, length wise and throw it on the pan. No need to worry about the casing, as it will slide off easy while the sausage is searing. Break up the Chorizo as you go, and when you see some of the fat being rendered out, throw in your ground Turkey and the Salt and Chili powder as well as the Cumin and Corriander. Break up the meats and cover for 5 minutes or so.

After the Turkey is cooked all the way through, turn off the heat.

That's it! We have all our ingredients done now we roast the Tortillas and assemble our Tacos.

Turn on the gas stove on high heat and with a pair of tongs, roast the Tortillas over direct flame, moving it around quickly. When you see some nice char marks flip it over and repeat. Do the same for all other Tortillas if you'll be eating them right away. If not, it's best to do it before that meal.

Place Tortillas on a dinner plate, and place some Wild Arugula as the base. Now a good helping of the meats, and some Chimichurri and the Serrano Salsa as well as some freshly-squeezed Lime juice as well as some freshly cut Cilantro. If you like a little extra heat like I do, add a few drops of Tabasco to top it all. Serve with freshy sliced Avocados and Tortilla chips if you have them at hand.

And we are done! This Taco dinner is so amazing and easy, that it might become your go to dinner recipe! You can substitute the Chorizo for a leaner meat if you prefer, or make it all Turkey. It's still good!

 

 These Tacos are good till the last crumb!

These Tacos are good till the last crumb!

 The close up shot of this beauty

The close up shot of this beauty

Anyway, I hope you make, eat and enjoy this recipe and share your thoughts with me!

Much love and Nomaste.