Chorizo Tacos are the perfect easy weeknight meal, and this one with chorizo and red pepper is the ultimate in both taste and simplicity. Topped with a creamy avocado sauce, fresh cilantro, lime and cotija cheese, this quick and easy tostada recipe will soon be a regular in your weeknight meal rotation.
In a large skillet, heat 1 teaspoon of oil over medium heat. Brown the chorizo, breaking up to a crumble as it cooks. Remove chorizo from pan. (Don’t wipe the pan out!)
In the same pan, with the drippings from the chorizo, sauté the sliced red peppers, onions, serrano pepper (if using) and ¼ teaspoon of cumin. Cook until red pepper is soft and onion is translucent, about 5-7 minutes. Remove from pan.
Meanwhile, make the avocado cream sauce by combining all sauce ingredients into a food processor or blender and blend until smooth.
Assemble your tostadas by topping each tostada shell with a spoonful of the chorizo, and the pepper and onion mixture. Spoon a small amount of the avocado cream sauce over each tostada and garnish with cilantro, lime wedges, and crumbled Cotija cheese.