Chorizo Zucchini Tacos with Cheese Curds & Hot Sauce

There are many types of chorizo, some fresh, some dried, some spicy hot, others mild. The sausage is traditionally made with pork and includes vinegar, garlic, and spices that contribute the tangy flavors that so many of us find irresistibly delicious.

For this recipe, you need fresh chorizo (which is easy to make at home if your local butcher doesn’t have it; you’ll find my recipe here). If you find fresh chorizo in casings, it is easy enough to take the meat out. Do not, however, use the chorizo in plastic casing that you find in some Latino markets. It is very very greasy, doesn’t have the right texture when cooked, and includes ingredients you really don’t want to know about.

  • Serves 3 to 6
  • Cook Time: 15 Min


  • 1/2 pound bulk Mexican chorizo, preferably from One World Sausage
  • 1 medium Romanesco zucchini, trimmed, cut in the lengthwise, sliced into thin half rounds
  • 1 garlic clove, pressed
  • Kosher salt
  • 6 corn tortillas
  • Hot sauce
  • Handful of cilantro leaves
  • 3 ounces plain cheese curds, broken into small pieces


  1. Put the sausage into a heavy sauté pan set over medium heat and use a fork to break it up. Sauté until it begins to lose its raw look.

  2. Add the zucchini and cook, turning now and then, for 3 to 4 minutes. Season with salt and remove from the heat.

  3. While the filling cooks, warm the tortillas by your preferred method until they are very hot, soft, and pliable. (See Note below.)

  4. Working very quickly, set the hot tortillas on individual plates and divide the filling among them. Top each taco with hot sauce, cilantro leaves, and enjoy and enjoy right away.

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