Spiced Chorizo and Black Bean Tacos with Fresh Cilantro Lime Slaw

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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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.

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.

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