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Sizzling Chorizo Tacos

Servings: 20 tacos

Sizzling tacos filled with crumbled chorizo, turkey, and lentils, topped with roasted poblano peppers, yams, and onions, zesty slaw, and a chipotle crema.

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    4 oz (125 g) each, red and green cabbage

    3 oz (90 g) each, jicama and carrots, peeled and julienned

    2 oz (60 g) cilantro, chopped fine

    2 jalapenos, seeded and julienned

    1 oz (30 g) apple cider vinegar

    1 lime, juiced

    Taco Filling

    2 oz (60 g) onion, minced

    1.5 oz (45 g) garlic, minced

    8 oz (250 g) chorizo, crumbled

    2 oz (57 mL) canola oil

    1 Tbsp (15 mL) each, salt and pepper

    1 tsp (5 mL) paprika

    1 tsp (5 mL) ground cumin

    1 tsp (5 mL) coriander

    18 oz (560 g) ground turkey

    10 oz (300 g) whole red lentils, cooked


    10 oz (300 g) crème fraiche

    2 oz (60 g) chipotle in adobo

    2 tsp (10 mL) lime juice

    Roasted Vegetables

    8.5 oz (265 g) poblano peppers

    10 oz (300 g) yellow onion

    12 oz (350 g) yams, diced in 1/4 inch pieces

    4 oz (125 g) whole green lentils, cooked

    2.5 oz (75 g) jalapenos, seeded and julienned

    2 tsp (10 mL) lime juice

    Taco Build

    20 corn tortillas

    10 oz (300 g) queso fresco


  1. Mix all slaw ingredients together and let them macerate for 30 minutes prior to service.
  2. To prepare the taco filling, add onion, garlic, and chorizo to oil in a sauté pan. Sauté until translucent and chorizo fat is rendering. Add paprika, cumin, coriander, turkey, and lentils, and cook to brown the turkey and mix spices.
  3. To make crema, mix crème fraiche, chipotle, and lime juice in a blender and mix until smooth. Season with salt and pepper as needed.
  4. For roasted vegetables, roast and peel the peppers. Char the onion on grill. Sauté yams. Dice peppers and onions. Mix with lentils, jalapeno, and lime juice.
  5. To build a taco, warm the tortilla in a pan. Add 4 oz (125 g) of turkey-lentil chorizo blend, 2 oz (60 g) of roasted vegetables, 0.5 oz (15 g) of slaw, 0.25 oz (7 g) of crema, and 0.5 oz (15 g) of crumbled queso fresco.
  6. Optional garnishes include: sliced avocado, wedge of lime, and cilantro.