Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw

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

Spicy pan-seared chorizo paired with sweet sautéed bell peppers, topped with a fresh cilantro-lime slaw inside warm corn tortillas. This spanish-inspired tacos & burritos ready in about 30 minutes pairs Spanish chorizo sausage, casing removed, medium red bell pepper, thinly sliced, medium green bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz chorizo sausage (casings removed) and cook, breaking up with a spoon, for 5-7 minutes until browned and cooked through.
  2. Step 2: Remove chorizo from skillet and set aside. Add remaining 1 tbsp olive oil, 1 thinly sliced red bell pepper, 1 thinly sliced green bell pepper, and 1 thinly sliced yellow onion to the same skillet. Sauté for 6-8 minutes until vegetables are soft and slightly caramelized. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup sour cream, and 1/2 tsp salt. Mix well to create a tangy slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by dividing the chorizo and sautéed peppers evenly among the tortillas, then topping each with a generous spoonful of cilantro-lime slaw. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw take to make?

Total time is about 30 minutes (15 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 Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw?

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 Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw?

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 Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw 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 Pan-Seared Chorizo and Pepper Tacos with Cilantro-Lime Slaw?

Spanish 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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