Crispy Chorizo Tacos with Queso
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If you’re craving bold flavors with minimal effort, these Crispy Chorizo Tacos are about to be your new weeknight favorite! This Trader Joe’s 5 ingredient recipe comes together in just 15 minutes, with spicy soy chorizo, melty white queso, and perfectly crispy tortillas. It’s an easy, flavor-packed meal that’s great for taco night, or whenever you need a quick dinner that tastes like a fiesta!
Why you’ll love these tacos
In 2024 I started a series on Instagram where I shared a new Trader Joe’s 5 ingredient recipe every week. The series was so successful that I turned all of the recipes into an ebook. Click on the link and you can get it for FREE!
Due to reader demand for more of these recipes, I’m back and bringing you a new Trader Joe’s 5 ingredient recipe every week. But don’t worry if you don’t have a Trader Joe’s around you. I’ll give alternate ingredients that you can pick up at any major grocery store, so you can always make these recipes at home. And trust me you’re going to want to make this recipe, here’s why:
- Simple ingredients, big flavor. Using perfectly seasoned soy chorizo and the incredible white queso dip from Trader Joe’s delivers amazing flavor in these tacos with only 5 ingredients!
- Quick and easy! If you’ve got 15 minutes, you can make these tacos for dinner tonight.
Ingredients
Here I explain the best ingredients for this chorizo taco recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Soy chorizo – I used soy chorizo, instead of traditional pork chorizo, in this recipe because that’s what Trader Joe’s carries, and I love the flavor of their soy chorizo. You can pick up chorizo at any grocery store in the meat department. Soy chorizo will usually be found in the produce section with other vegan products, like tofu and tempeh.
- Tortillas – I love these mini Sonora-style flour tortillas from Trader Joe’s. They’re perfect for filling up and turning into little crispy chorizo tacos. If you’re shopping at a traditional grocery store, pick up “fajita size” flour tortillas. To make these tacos gluten free, use corn tortillas. You’ll want to wrap the tortillas in damp paper towels and microwave them before adding the filling ingredients, or they’ll rip as you fold the tortilla over the fillings.
- White queso dip – I love the dips at Trader Joe’s, and this is one of my all-time favorites. If you’re not shopping at a Trader Joe’s, you should be able to find a jar of Tostito’s queso blanco dip on the chip aisle at a traditional grocery store. If you want to make my homemade Slow Cooker Queso Blanco Dip, this is a delicious option and a great way to use up any leftovers from game day or a party!
- Pickled jalapenos – these can be found at any major grocery store. If you don’t like spice, you can omit the jalapenos, or replace them with sliced sweet mini peppers.
- Cooking spray – to get a nice brown crust on the crispy tacos.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cook the chorizo. Add the soy chorizo to a large skillet on the stove over medium-high heat. Cook and crumble for 6-8 minutes. Remove from the heat and set aside.
- Top the tortillas. Spread queso on each of the tortillas leaving about a half-inch around the edge of each tortilla. Top with the cooked chorizo, and a few slices of pickled jalapenos. Fold the tortillas in half, making sure all of the filling stays in the tortillas.
- Cook the tacos. Heat another large skillet, or griddle pan, on the stove over medium-high heat. Spray with cooking spray. Once the pan is hot, add the tacos and cook for 2 minutes per side, or until they’re golden brown and crispy on the outside. Serve immediately.
Optional additions
The idea of a 5 ingredient recipe is to keep things simple, but if you’d like to add a side or toppings, these are my recommendations.
You’ll have some white queso dip leftover. Grab a bag of tortilla chips and serve them with the queso on the side of the tacos. If you already have chips and queso, grab a jar of Trader Joe’s hatch chili salsa verde and serve that on the side. It’s great with chips and the tacos. You could also pick up a container of Trader Joe’s guacamole and serve that on the side for even more dipping.
Feel free to garnish the tacos with a sprinkle of fresh cilantro.
More easy taco recipes
If you’re looking to keep things simple for taco night every week, try each of these taco recipes, made in 29 minutes or less!
Crispy Chorizo Tacos
Ingredients
- 12 ounces soy chorizo, or pork chorizo
- 6 ounces white queso dip
- 8 small flour tortillas, or corn tortillas
- ½ cup pickled jalapeno slices
- avocado oil cooking spray
Instructions
- Cook and crumble the soy chorizo in a large skillet on the stove over medium-high heat for 6-8 minutes. Set aside.
- Spread the queso on the tortillas, top with the cooked chorizo and jalapenos, fold the tacos in half.
- Heat another skillet on the stove over medium-high heat. Spray with cooking spray, add the tacos and cook for 2 minutes per side.
Notes
- Leftover cooked chorizo tacos can be stored in an airtight container in the fridge for up to 6 days. Reheat them in a hot skillet on the stove for 1-2 minutes per side.
Nutrition Facts
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