The 20-Minute Meal I Can Make With My Eyes Closed

Taco night is sacrosanct in my household. If I’m in the mood and plan ahead, I make shredded chicken or pulled pork in the slow cooker. If I’m not, I make these super easy tacos using fresh Mexican chorizo or mild pork sausage.

From pulling out the cutting board to sitting down to eat, I can have these tacos ready in 20 minutes flat. Taco night for the win!

The Best Sausage for Tacos

Look for fresh Mexican-style chorizo sausage with the other fresh pork and sausages in the refrigerated section at the grocery store. It is spiced with chili and other seasonings, and can be mild or spicy depending on the brand. Avoid cured Spanish-style chorizo, which is a different product and not the best for tacos.

If you can’t find Mexican chorizo, regular pork sausage is a fine substitute. For a pound of pork sausage, season it with about two teaspoons of your favorite chili powder. I’ve also recently spotted sausage and bratwurst links pre-seasoned with chili powder (one of them was a winner in this year’s Grocery Awards!), and these are another great option.

I often buy several packages of chorizo or pork sausage at once and freeze what I don’t use. Sausage links thaw quickly, making spur of the moment taco nights even easier.

How to Make My Easy Weeknight Sausage Tacos

For 4 servings, you’ll need:

• 1 teaspoon canola or vegetable oil
• 1 (1-pound) package fresh Mexican chorizo or pork sausage links
• 2 teaspoons chili powder, if using mild or unseasoned pork sausage
• 12 taco-sized soft corn tortillas

Optional toppings, to serve:

• 2 cups finely chopped romaine lettuce hearts
• 2 cups chopped tomatoes
• 1 cup diced red onion
• 1 cup crumbled queso fresco, cotija cheese, or other shredded cheese
• 1 medium avocado, cubed
• 1/2 cup roughly chopped cilantro
• Hot sauce or salsa

Heat the oil in a skillet over medium-high heat. Use a paring knife to cut the sausages open down their length, then push the sausage meat into the pan (discard the casings). Use a wooden spatula to break up the sausage into crumbles.

Once the sausage has started to brown a little and release its fat, 3 to 4 minutes, add the chili powder (if using). Cook until the sausage is cooked through, 5 to 6 minutes. Remove from heat and transfer to a serving bowl.

Clean the skillet and return it to medium-high heat. Add the tortillas to the dry skillet, as many as will fit in a single layer. Cook until warmed through, 30 to 60 seconds on each side. As each batch of tortillas is warmed, transfer them to a plate and cover with a clean kitchen towel to keep warm.

To serve, bring the sausage, warmed tortillas, and bowls with all the toppings to the table. Let everyone assemble their own tacos with a little bit of everything piled on top.