Spiced Chorizo and Black Bean Tacos with Fresh Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Bold and colorful tacos with savory chorizo and black beans topped with a crisp, tangy cilantro lime slaw for a satisfying street food experience. This Mexican recipe, ready in about 30 minutes, pairs Mexican chorizo, cooked black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 12 oz, casing removed Mexican chorizo
• 1 can (15 oz), drained and rinsed cooked black beans
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 12 oz Mexican chorizo, breaking it apart with a spoon, and cook for 5-7 minutes until browned and cooked through.
2. Step 2: Stir in 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook together for 3 more minutes until warmed through.
3. Step 3: In a medium bowl, mix 2 cups shredded green cabbage with 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, and 2 tbsp mayonnaise until the slaw is evenly coated and tangy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by spooning the chorizo and black bean mixture evenly onto each tortilla and topping with a generous amount of cilantro lime slaw. Serve immediately.