Spiced Chorizo and Black Bean Tacos with Fresh Cilantro Lime Slaw

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

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 ready in about 30 minutes pairs casing removed Mexican chorizo, small corn tortillas, shredded green cabbage 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spiced Chorizo and Black Bean Tacos with Fresh 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 Spiced Chorizo and Black Bean Tacos with Fresh 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 Spiced Chorizo and Black Bean Tacos with Fresh 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 Spiced Chorizo and Black Bean Tacos with Fresh 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 Spiced Chorizo and Black Bean Tacos with Fresh Cilantro Lime Slaw?

Mexican mexican 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.

What others are saying

Related recipes