Chorizo Sheet Pan Tacos with Jalapeño Garlic Crema
Your new favourite taco night recipe: golden, cheesy, and loaded with chorizo and charred veggies.
Servings 4 people
Ingredients
- 1 lb chorizo
- 1 small onion chopped
- 1 bell pepper chopped
- 1 small zucchini chopped
- 6-8 small flour tortillas
- Olive oil
- Colby Jack cheese grated
- Garnish: fresh cilantro + lime wedges
Jalapeño Garlic Crema
- 3/4 cup Greek yogurt or sour cream
- 1 clove garlic
- 1 jalapeño roughly chopped (seeds optional)
- Juice + zest of 1 lime
- Salt & black pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a pan, brown the chorizo over medium heat. Remove with a slotted spoon, leaving a bit of the drippings to sauté the veggies.
- Add onion to the skillet and cook for 2 minutes. Add a drizzle of olive oil if needed. Stir in bell pepper, cook for another 2 minutes, then add the zucchini. Sauté until softened and cooked to your liking, about 3-4 minutes.
- Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sautéed chorizo and some veggies to one half of each tortilla.
- Top with a generous amount of grated colby jack. Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.
- Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.
- While the tacos bake, make the jalapeño garlic crema: In a blender or food processor, combine sour cream or Greek yogurt, a clove of garlic, the juice and zest of a lime, and the jalapeño. Blend until smooth.
- Once the tacos are crispy and golden, remove from the oven. Dress with cilantro, lime wedges, a drizzle of the jalapeño garlic crema, and extra for dipping.