Grilled Guatemalan Chorizo Tacos with Pickled Red Onions

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

Spiced Guatemalan-style chorizo grilled and served on corn tortillas topped with tangy pickled red onions and fresh cilantro. This latin american-inspired tacos & burritos ready in about 22 minutes pairs Guatemalan-style chorizo sausage, small corn tortillas, medium thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 10 min Cook: 12 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp granulated sugar, and 1/2 tsp salt in a small bowl. Add 1 medium thinly sliced red onion and soak for at least 30 minutes until onions turn bright pink and tangy.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Remove chorizo from casing if needed and shape into 12 small sausage patties.
  3. Step 3: Grill chorizo patties for 3-4 minutes per side until cooked through and slightly charred.
  4. Step 4: Warm 12 small corn tortillas on the grill for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by placing grilled chorizo on each tortilla, topping with pickled red onions, 1/2 cup chopped fresh cilantro, and a squeeze of lime wedges.
  6. Step 6: Serve immediately while warm.

Frequently asked questions

How long does Grilled Guatemalan Chorizo Tacos with Pickled Red Onions take to make?

Total time is about 22 minutes (10 min prep + 12 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 Grilled Guatemalan Chorizo Tacos with Pickled Red 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 small corn tortillas from drying out.

Can I substitute ingredients in Grilled Guatemalan Chorizo Tacos with Pickled Red 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 Grilled Guatemalan Chorizo Tacos with Pickled Red Onions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Grilled Guatemalan Chorizo Tacos with Pickled Red Onions?

Latin American 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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