It’s officially that time of year again when summer is no longer a pipe dream. It feels just around the corner, and I’m already remembering little gems from last year, like these juicy tomatoes. Come onnnn.
We’ve already got the wood planks set aside for a third raised bed, and I’m itching to get out and make it happen. Time to break out the summery recipes, sweep off the back porch, fill up that wine glass and enjoy.
Tacos are good whatever the season, and despite the popularity of Taco Tuesday, I’ll eat them any day of the week. Especially with chorizo because, chorizo.
What You Need:
- 1 tbsp olive oil
- 1/2 pound of chorizo
- 1 tbsp chili pepper, finely chopped
- 1 small yellow onion, diced into tiny bits
- 1 clove garlic, minced
- 1 tsp. chili powder
- 1 tsp. freshly ground black pepper
- 1 tsp. ground paprika
- 1 cup fresh tomatoes, diced
- 1 cup shredded havarti cheese
- 1 cup salsa
- 8-10 taco shells
Get two separate skillets and heat each over low-medium with a 1/2 tbsp of oil.
In one, cook the chorizo until browned and fully cooked.
In the other, cook the chili pepper, onion and garlic, covered, until the onion is soft and translucent.
Combine the chorizo and onion mixture, and combine well. Add the spices and stir to combine.
Heat your taco shells in the oven according to package directions.
Stuff tacos with chorizo filling and top with freshly chopped tomatoes, cheese and salsa.
Pro Tip: Put the cheese into the warm taco shell first so it melts underneath the other toppings. YUM.