The Cinco de Mayo recipe you didn’t know you needed… I know the ingredients seem kinda odd, but I pinky promise these chickpea, chorizo, & corn tacos are THE REAL DEAL.

Roasted chickpeas paired with juicy fatty chorizo and sweet corn all wrapped up in one delicious taco tortilla topped with avocado crema and crumbled goat cheese, it’s beyond GOOD with so much flavor all in less than 30 minutes whaaaaa!? Pair these with your favorite marg recipe and enjoy.

INGREDIENTS

1 tbsp olive oil
1 (15oz) can chickpeas, drained
1 tsp paprika
1 lb ground chorizo
1 (15oz) can of corn drained
5 oz plain Greek yogurt
½ avocado
juice of one lime
Healthy pinch of salt and pepper
1/4 cup minced cilantro
1 cup mixed greens
8 taco tortillas
4 oz crumbled goat cheese

How to make Chickpea, Chorizo, & Corn Tacos?

Step 1:

Heat olive oil in a large skillet over medium heat. Once oil is hot, add the chickpeas and paprika, then toss to coat, cover with a lid, and let cook for about 5 minutes. Remove the lid, add ground chorizo to the skillet, then break it up with your cooking utensil. Let the chorizo cook until almost browned, about 6 minutes. Stir in the corn, then let cook until warmed and chorizo is all the way browned, about 2-4 minutes more, stirring occasionally

Step 2:

While the chorizo is cooking, combine yogurt, avocado flesh, lime juice, salt, pepper, and cilantro in the bowl of your mini food processor, then pulse until smooth.

Step 3:

Assemble tacos: Stuff each tortilla with a small handful of mixed greens, then top it with the chorizo/chickpea/corn mixture plus a dollop of the avocado yogurt sauce and a sprinkle of goat cheese.

Kitchen Equipment Needed

Large skillet
Lid for skillet
Spatula or wooden spoon
Mini food processor or blender (or bowl and fork for mashing)
Can opener
Knife and cutting board
Measuring spoons
Serving spoon

What to Eat With These Chickpea, Chorizo, & Corn Tacos?

These Chickpea, Chorizo, & Corn Tacos have been in our weeknight dinner, especially on holidays, rotation for what feels like a decade, and for good reason. The first time I made them, I was just trying to use up some pantry staples.

But the mix of smoky chorizo and sweet corn salsa instantly won over my picky eaters. One night, I swapped in mango and avocado for the corn and left out the sour cream, and it turned into a fun twist everyone loved.

Now, I keep the hot sauce on hand just for these, and because I’m always balancing savory with sweet, we usually end the week with Carrot Cake Waffles for breakfast; they taste like dessert but are mom-approved.

If you love bold flavors, you’ve got to try our Sweet Potato Black Bean Quesadillas and Spicy Lentil Sloppy Joes, too.

FAQs

What are Chickpea, Chorizo, & Corn Tacos made of?

Chickpea, Chorizo, & Corn Tacos are made with chickpeas, spicy ground chorizo, corn, fresh greens, goat cheese, and a creamy avocado yogurt sauce, all wrapped in taco tortillas.

What does this taste like?

Chickpea, Chorizo, & Corn Tacos taste spicy and a little sweet from the corn. The goat cheese adds tang, and the greens add freshness.

Can I make this vegetarian?

Yes.

Can I make this ahead of time?

You can cook the filling and sauce ahead.

How spicy are these tacos?

That depends on your chorizo.

What if I don’t have goat cheese?

Feta, cheddar, or any cheese you like will work.

How long does the sauce last?

The avocado yogurt sauce will stay fresh in the fridge for up to 2 days in a sealed container.

Can I use fresh corn instead of canned?

Yes.

Can I double this recipe for a crowd?

Absolutely.