Ingredients:
- 8 oz chorizo sausage, crumbled
- 8 small corn tortillas
- 1 cup sweet corn kernels, fresh or frozen
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeo pepper, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp olive oil
- Salt and pepper to taste
- 8 slices of crispy bacon, crumbled
- 1/2 cup shredded cheddar cheese
- Sour cream and salsa for serving
Instructions:
Cook the crumbled chorizo in a skillet over medium-high heat until its browned and thoroughly cooked
Take off the heat and place aside
Heat the olive oil in a different skillet over medium heat
Add the garlic, jalapeo, red onion, and red bell pepper
Simmer the veggies for approximately five minutes, or until they are soft
Add the sweet corn kernels and cook, stirring, for a further two to three minutes, or until thoroughly heated
After taking the vegetable mixture off the stove, add the chopped cilantro and lime juice
To taste, add salt and pepper for seasoning
To make the corn tortillas pliable, reheat them in a dry skillet or microwave
To assemble the tacos, put a heaping spoonful of the cooked chorizo and a big dollop of the sweet corn salsa onto each tortilla
Add shredded cheddar cheese and crispy bacon crumbles to the top of each taco
Present the Sweet Corn Salsa and Chorizo Tacos alongside sour cream and salsa on the side
Savor your mouthwatering chorizo tacos enhanced with bacon and a hint of sweet corn salsa
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