June 9, 2017 |
6 Plum Tomatoes, diced
1/2 red onion, minced
1/2 Jalapeño Pepper, seeded & minced
3 Tbsp Cilantro, finely chopped
1 /2 Lime, juiced
Salt to taste
Taco shells of your choice
Remove Chorizo sausage from skin and place in food processor until finely ground. If you do not have access to a food processor, you may also finely chop. Cook Chorizo in a medium/high heat pan until done.
To prepare the Pico de Gallo: Mix diced tomatoes, minced red onion, minced Jalapeño, and cilantro. Squeeze 1/2 of a lime into the mixture. Toss to coat and salt to your desired taste.
To assemble the tacos, place 2-3 oz of cooked Chorizo in taco shell of your choice (we recommend soft). Place desired amount of Pico de Gallo atop the Chorizo, and finish with a dollop of sour cream or cheese. Enjoy!