Chorizo Taco Filling

We brought some heat to this homemade chorizo. This easy Mexican taco filling whips up quickly for a quick weeknight meal. Top with our Patio Pico de Gallo or your favourite salsas and sauces. 

Storage time: 2 - 3 in the refrigerator.

Yield: Makes 4 tacos

Chorizo Taco Filling


  • 1 tbsp canola oil
  • 1/2 lb (250 g) lean ground pork
  • 1/2 tsp ground fennel
  • 1/2 tsp chili flakes
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1-2 cloves garlic, finely chopped
  • 1 tbsp water
  • Salt and pepper to taste


  1. Heat 1 tbsp oil in a medium frypan. Add ground pork and cook over medium heat, stirring to break up pork, about 5 minutes.
  2. Add fennel, chili flakes, paprika, cayenne pepper, garlic and water. Reduce heat to medium. Cook until meat is browned and completely cooked through and water has evaporated, about 10 minutes
Nutritional analysis per taco:


107 calories, 6.4 g fat, 12 g protein, 0.9 g carbohydrate, 0.3 g fibre, 33 mg sodium 

Tip: This recipe can be doubled to make 8 tacos.