I love tacos. Who doesn’t? These spicy chorizo tacos are not only delicious but are easy to make. Pre-make at home and warm up at camp or cook over a fire, these are sure to be a favorite.
Tip – if you’re not a fan of spicy, add a little extra honey and tomato paste to the meat.
What You’ll Need
- flour tortillas
- 1 lime
- 1 yellow onion, diced
- 1/2 red cabbage, thinly sliced
- 2 tablespoons mayo
- 2 tablespoons grated cotija cheese
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 tablespoon Mexican spice blend (I use paprika, cumin, garlic powder, onion powder, and chili powder)
- olive oil
- salt
- ground pepper
What To Do
I prefer to pre-cook the meat and warm it up at the campsite to save time and have fewer ingredients to take with me. However, it is entirely up to your preference.
- Zests the lime and quarter it.
- In a large bowl or ziplock bag, combine the cabbage, juice of 2 lime wedges, and a drizzle of olive oil. Season with salt and pepper. Toss to coast. Set aside to marinate, stirring occasionally, for at least 10 minutes.
- In a small bowl, combine the mayo and lime zest. Season with salt and pepper.
- In a pan, heat a drizzle of oil until hot. Add the chorizo and diced onion. Cook, stirring frequently, for 5 to 6 minutes or until lightly browned and fully cooked.
- Add the honey and tomato paste to the meat. Continue cooking 1 to 2 minutes, stirring constantly.
- Wrap the tortillas individually in aluminum foil and warm up over the coals or on a campfire stove.
- Assemble the tacos using the warmed tortillas, lime mayo, cooked chorizo and onion, and marinated cabbage (discarding any liquid). Enjoy!