Zucchini-Chorizo Tacos

Serves 2-4


2-3 Spanish-style fresh chorizo, preferably Franco Dunn’s One World or Sonoma County Meat Co.

3 small zucchini of choice, trimmed and cut into small dice

2 tablespoons olive oil, as needed

3 garlic cloves, minced

 — Black pepper in a mill

— Lime or lemon wedges

 ‡ Kosher salt, as needed

8 hand-made style corn tortillas, hot but not at all crisp

2 tablespoons chopped cilantro

4-5 radishes, quartered or thinly sliced

— Tapatio, Cholula or other Mexican hot sauce of choice


Set a medium sauté pan over medium high heat, add the chorizo and cook, rolling the sausages now and then, until firm. Transfer to a clean work surface.

Return the pan to medium heat and, if it seems a bit dry, add the olive oil. Add the zucchini and cook for about 3 minutes, turning it now and then, until it is lightly browned and tender but not mushy. Working quickly, cut the chorizo into small dice and add to the zucchini, along with the garlic. Toss, season very generously with black pepper and add the juice of 1 lemon or lime wedge. Remove from the heat, taste and correct for salt.

Set the hot tortillas onto individual plates, place one on top of another, and divide the chorizo-zucchini mixture among them. Sprinkle with cilantro, garnish with lemon or lime wedges and radishes and enjoy right away, with bottled hot sauce alongside.

Michele Anna Jordan is the author of 24 books to date. Email her at