Prep - Make the pineapple salsa and cilantro crema and set aside.
Cook - Next, sauté the chorizo in a skillet over medium heat until cooked through.
Warm Tortillas - Warm them in the oven, microwave or stovetop.
Assemble - Finally, add chorizo to tortillas and top with salsa, crema and sliced avocados. Don't forget the squeeze of fresh lime over the top!
Notes
How to Warm Tortillas
In Oven - Preheat oven to 350 degrees F. Wrap 5 or less corn tortillas in foil. Bake 15 minutes or until warm.
In Microwave - Wrap 5 or less corn tortillas in a damp paper towel or a flour sack towel, place on a plate and warm in the microwave 30 seconds or until warm.
On Stovetop - Warm a single tortilla in a dry skillet 30 seconds on each side over medium heat.
Fry - Add 1 tablespoon oil (canola, vegetable or olive) to a skillet over medium heat. Add tortilla and fry 15-30 seconds on each side.
How to Store
At Room Temperature – These chorizo tacos can sit out at room temperature for up to two hours while serving.
Refrigerate – You can refrigerate the filling for these tacos for up to three days in an airtight container.
Freeze – Freeze your leftover chorizo taco meat if you’d like. It can be stored in an airtight container in the freezer for up to six months.