Smoky Chorizo Street Tacos with Grilled Pineapple Salsa

Allergens

Dairy-Free, Nut-Free

Ingredients

• 1 lb fresh Mexican chorizo sausage 12 small corn tortillas 1 large pineapple, peeled, cored, and cut into 1/2
• inch
• thick rings 1 red onion, thinly sliced 4 limes, divided 1/4 cup fresh cilantro leaves, chopped 1 teaspoon ground cumin Salt and pepper, to taste Olive oil, for brushing

Instructions

1. Preheat your grill or grill pan over medium high heat.
2. In a large bowl, combine the chorizo, cumin, salt, and pepper. Cook the chorizo on the preheated grill or grill pan, breaking it apart with a wooden spoon, until cooked through and slightly crispy, about 6 minutes. Remove from the grill and set aside.
3. While the chorizo is cooking, brush both sides of the pineapple rings and onion slices with olive oil. Season them with salt and pepper. Grill the pineapple and onion until they are tender and slightly charred, about 4 minutes per side. Remove from the grill and let them cool.
4. Dice the cooked pineapple into small chunks and mix it with the thinly sliced red onion, chopped cilantro, and juice of 2 limes in a medium bowl. Season to taste with salt and pepper.
5. Assemble the tacos by placing a spoonful of chorizo on each corn tortilla, followed by a generous scoop of grilled pineapple salsa. Squeeze the remaining 2 limes over the top for an extra burst of flavor.

Chef’s Insight

For an extra smoky flavor, soak wooden spoons in water before using them to mix the chorizo mixture.

Notes

Serve with a side of refried beans for a heartier meal.