Spicy Chorizo and Bell Pepper Tacos with Cilantro Lime Slaw

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

Bold chorizo sausage and sautéed bell peppers tucked inside warm tortillas, topped with a crisp and tangy cilantro lime slaw for a lively taco night. This mexican ready in about 25 minutes pairs casing removed fresh chorizo sausage, medium, thinly sliced red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 8 oz fresh chorizo sausage (casing removed) and cook for 4-5 minutes, breaking it apart with a spoon, until browned and cooked through.
  2. Step 2: Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper to the skillet. Sauté together with chorizo for 5 minutes until the peppers soften but retain some bite.
  3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Toss well to create the cilantro lime slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and warm.
  5. Step 5: To assemble tacos, divide the chorizo and bell pepper mixture evenly among the tortillas, then top with a generous spoonful of the cilantro lime slaw. Serve immediately.

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Frequently asked questions

How long does Spicy Chorizo and Bell Pepper Tacos with Cilantro Lime Slaw 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 Spicy Chorizo and Bell 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 olive oil from drying out.

Can I substitute ingredients in Spicy Chorizo and Bell 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 Spicy Chorizo and Bell 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 Spicy Chorizo and Bell Pepper Tacos with 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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