Chorizo and Spinach Tacos | Tacos de chorizo con espinacas
Prep time
Cook time
Total time
This meal is a simple one -- but not in terms of taste. Mexican chorizo is always overflowing with a delectable taste and scent, spinach adds a creamy earthiness, the onions add a crunch, cilantro adds a freshness and the salsa adds the tangy punchiness to the tacos. In my world this is a heavenly meal.
Recipe type: lunch, dinner, brunch, tacos
Cuisine: Mexican
Serves: 2-3
  • 300 gms or 10.5 oz of Mexican pork chorizo (you can make your own)
  • splash of olive oil or oil of choice
  • spinach*, to taste
  • a pinch of sea salt
  • corn tortillas
  • finely chopped white onion
  • finely chopped cilantro
  • green salsa or salsa topping of your choice
Sides Suggestions:
  1. Add a splash of oil to a large frying pan — you only need a tiny bit to get the chorizo going. If your chorizo has a plastic casing: completely remove it before cooking. If your chorizo has a natural casing: Either squeeze the chorizo out into the frying pan or roughly chop it up before adding to pan. Fry the chorizo until it is cooked through and darker in colour. While you are cooking the chorizo make sure to keep breaking it up until you achieve a fine mix like that of ground meat. Once cooked through, completely drain off all of the oil from the pan.
  2. Add the fresh or defrosted and squeezed spinach to the pan and mix into the chorizo. Sprinkle in the sea salt. Cook until the spinach has wilted and warmed up. Turn off heat and set aside. Warm up the tortillas and scoop a couple of tablespoons into each tortilla. (You may double up on the tortillas if desired.) Top with chopped cilantro, onion and salsa. Serve with a side dish if desired and enjoy!
*You may use fresh or frozen spinach. If using frozen please defrost it first then squeeze out as much of the liquid as possible before cooking with the chorizo.
Recipe by Spicie Foodie ™ at