Chorizo Tacos (with Black Bean & Corn Salsa and Cilantro-Lime Crema

• Gluten free

• Meat

  • 1 lb Mexican chorizo, cooked

• Produce

  • 3/4 cup Black beans, canned
  • 1 tbsp Cilantro
  • 1/4 cup Cilantro, fresh
  • 1 Lettuce
  • 1/4 cup Red onion
  • 3/4 cup Sweet corn

• Condiments

  • 1 tsp Honey
  • 4 tbsp Lime juice, fresh

• Baking & Spices

  • 2 Salt & pepper

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Queso fresco
  • 1/4 cup Sour cream

• Liquids

  • 1 Water

Found on fashionablefoods.com

Description

Ingredients

• ¾ Cup Canned Black Beans, drained and rinsed
• ¾ Cup Sweet Corn
• ¼ Cup Red Onion, very finely chopped
• 2 Tablespoons Fresh Lime Juice
• 1 Teaspoon Honey
• 1 Tablespoon Cilantro, finely chopped
• Salt & Pepper
• ¼ Cup Sour Cream
• ¼ Cup Fresh Cilantro, very finely chopped
• 2 Tablespoons Fresh Lime Juice
• Salt & Pepper
• Water, for thinning
• 1lb. Mexican Chorizo, cooked
• 8 Corn Tortillas
• Shredded Lettuce
• Queso Fresco, crumbled

Directions

• Combine all the ingredients in a bowl and toss well. Cover and refrigerate if not using within an hour. Otherwise, allow the salsa to sit at room temperature while you prepare the rest of the tacos.
• Whisk together the sour cream, cilantro, and lime juice until smooth. Season with salt and pepper and add a little water to thin the consistency so that it can easily be drizzled.
• Warm the corn tortillas one by one in a hot pan or over an open flame on a gas stove. Build your taco – start with shredded lettuce, then top with the black bean and corn salsa, chorizo, queso fresco, and then drizzle with the crema. Enjoy!