Grilled Pork Chorizo Tacos with Pickled Red Onions

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

Savory Salvadoran-style pork chorizo grilled and served in corn tortillas with bright, tangy pickled red onions for balance. This latin american-inspired pork ready in about 25 minutes pairs pork chorizo, small corn tortillas, large thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare pickled red onions by combining 1 large thinly sliced red onion with 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt in a jar; shake well and let sit at room temperature for at least 30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Form 1 lb pork chorizo into 12 small patties about 3 inches wide.
  3. Step 3: Grill chorizo patties for 4-5 minutes per side until fully cooked through and slightly charred on edges.
  4. Step 4: Warm 12 corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by placing a grilled chorizo patty on each tortilla, topping with a spoonful of pickled red onions and a sprinkle of 1/4 cup chopped fresh cilantro. Serve with lime wedges to squeeze over the tacos for freshness.

Frequently asked questions

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

Total time is about 25 minutes (10 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 Grilled Pork 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 pork chorizo from drying out.

Can I substitute ingredients in Grilled Pork 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 Pork 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 Pork Chorizo Tacos with Pickled Red Onions?

Latin American pork 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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