Spicy Roasted Vegetable & Chorizo Street Tacos
  • Alaina Hinkle

Spicy Roasted Vegetable & Chorizo Street Tacos

Updated: May 1

I am not kidding. I really stumbled upon something miraculous here & you will want to make these once a week. They are that good. One thing I love about these are there are different parts that you can nix if you don't want to or are short on time-- but I really recommend not skipping anything :) However, I was making these for my mom as well & she doesn't eat meat, so I made sure that the vegetable mixture was able to stand on its own & be absolutely delicious without the Chorizo.... low & behold, it sure is! Enjoy guys!!




Ingredients/Directions:

Makes: 12 street tacos with the smaller tortillas


For pickled onions:

1 medium purple onion sliced thinly

2 cups warm water

1 cup apple cider vinegar

1 tbsp whole pepper corns

2 cloves garlic cut in 3rds

2 tbsp coconut sugar

2 1/2 tsp Pink Himalayan Salt

1 large mason jar


+ In the large mason jar add in the thinly sliced onions. Make sure you pull apart so each strand is apart from one another.

+In a large bowl whisk together warm water, ACV, sugar & salt till all dissolved. Pour on top of the onions in the mason jar. Then pour in the pepper corns & garlic. Screw on the lid & shake it until well combined.

+Let it marinate for at least 3 hours before using them. Better if you let them marinate in the fridge over night. They can last in your fridge for about 2-3 weeks. They are great on salads, tacos, sandwiches.. anything really!


For Street Corn Sauce:

1/2 cup mayo

1/2 cup sour cream

1 lime juiced

2 tbsp fresh finely chopped cilantro

1 tsp garlic salt

1/2 tsp salt

1/4 tsp ground chili pepper (( add to taste ))


+In a medium sized bowl whisk mayo, sour cream, lime juice, cilantro, garlic salt, salt & chili pepper. Refrigerate for at least 30 minutes before putting on top of the tacos


For Street Tacos

2 can spicy black beans

3 ears of raw corn, cut from the cob

1 4oz can of Hatch green chilies mild

1/4 yellow onion diced finely

8 mini bell peppers-- mix of red, yellow & orange

3 garlic cloves minced

1/2 jalapeño deseeded & diced finely

1/2 lime juiced

1 tbsp fresh chopped cilantro

1 1/2 tsp garlic salt

1/4 tsp ground turmeric

1/4 tsp paprika

1/4 tsp cumin

1 tsp salt

1 block of Authentic Mexican Fresco cheese

12 corn + wheat tortillas ( La Tortilla Factory brand are REALLY good for these & the perfect smaller size)

** 2 pounds pork chorizo if you are adding that in. Below will be the instructions including the pork chorizo. If you are not adding the pork, just do everything else following



Preheat oven to 300 degrees

+ In a large skillet add in 1 tbsp olive oil or spray with avocado oil spray. Then add in 1 clove garlic minced & 1/2 of the 1/4 chopped yellow onion. Let that simmer at medium high heat for 2 minutes. Then turn down to medium heat & add in the 2 pounds chorizo pork. Break apart into small/medium pieces & cook until no pink.


+While the meat is cooking start working on the other ingredients. Cut the corn off the cob & place in a medium size bowl. Pour the black bean cans into a strainer. Do not pour water over it, just shake the strainer a bit. We want the spicy bean juice to still be there. Then leave in strainer until ready.


+Once meat is cooked, transfer to a separate bowl. Spray just a tad bit more oil in there, not much, because the meat has seasoned the frying pan. Then leave on medium heat & throw in 2 cloves garlic minced, 1/2 jalapeño deseeded/chopped & the rest of the onion & let simmer. Then add in the raw corn kernels. With a spatula toss the corn, garlic & onion. Next add in the 8 bell peppers ( cut each half into 3s) you want them to still be bigger pieces. Add that in with the corn & start adding the seasoning. Pour in turmeric, garlic salt, paprika, cumin & salt. Mix with spatula & let cook for 4-5 minutes continuing to sauté.


+Next add in the can of green chilies (not drained) & the black beans from the strainer. With spatula, mix the mixture throughly & then cover with lid & set simmer for 5 minutes letting the mixture cook through & seasons meld.


+Once the 5 minutes is up, take lid off and add anymore of the seasoning above to taste if need be. Then add in the lime juice & stir. Once it is exactly to your liking, add in the 1 tbsp chopped cilantro & stir.


+ Spray each side of your tortillas & place on a baking sheet. You will then place in preheated oven at 300 & heat each side for 2 minutes. Then once you heat the last side take out & start layering! Add the vegetable mixture, chorizo & then sprinkle Fresco cheese on top-- repeat for each taco. Then place in oven for another 2 minutes. Then you can drizzle street corn sauce on top, pickled onions, cilantro, avocado & more Fresco cheese!! ENJOY!!



Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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