Collard Green and Chorizo Tacos with Pickled Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spiced chorizo and sautéed collard greens wrapped in corn tortillas, topped with tangy pickled red onions for a zesty taco experience. This mexican-inspired tacos & burritos ready in about 40 minutes pairs chopped collard greens, small, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, and 1/2 tsp salt. Add 1 medium thinly sliced red onion and let sit at room temperature for at least 20 minutes to quick-pickle.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz crumbled chorizo sausage and cook for 5 minutes until browned and cooked through.
  3. Step 3: Add 1 small diced yellow onion and 2 minced garlic cloves to the skillet with chorizo; sauté for 3 minutes until softened.
  4. Step 4: Stir in 4 cups chopped collard greens and 1/2 tsp salt. Cook, stirring frequently, for 5-7 minutes until the greens are wilted and tender.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing the chorizo and collard green mixture among tortillas, topping with pickled red onions and serving with 4 lime wedges for squeezing.

Frequently asked questions

How long does Collard Green and Chorizo Tacos with Pickled Onions take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Collard Green and Chorizo Tacos with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped collard greens from drying out.

Can I substitute ingredients in Collard Green and Chorizo Tacos with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Collard Green and Chorizo Tacos with Pickled Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Collard Green and Chorizo Tacos with Pickled Onions?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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