Mission Organics® White Corn Tortillas
¼ cup pork chorizo, cubed or crumbled
½ cup organic corn kernels
1/2 cup queso fresco, crumbled
1 lemon, juiced
2 tablespoons chopped red onion
1 teaspoon minced garlic
½ teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 avocado, sliced
- Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside in small bowl.
- Add onion, garlic, and corn to same skillet where chorizo was cooked and sauté for 4 minutes in remaining chorizo fat. Season with cumin, salt, and pepper. Divide mixture evenly into 4 portions.
- Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.
- Assemble the tacos by filling the tortillas with chorizo, corn mixture, cheese, and avocado slices. Serve with Pico de Gallo salsa, if desired.
Makes 4 tacos