Ingredients
¼ cup sour cream
1 tablespoon water
1 tablespoon lime juice, plus lime wedges for serving
½ teaspoon table salt, divided
1 pound Mexican-style chorizo sausage, casings removed
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon ground cumin
⅛ teaspoon pepper
½ cup jarred green salsa, plus extra for serving
8 (6-inch) corn tortillas, warmed
½ cup fresh cilantro leaves
1 white onion, sliced thin
Directions
1
Combine sour cream, water, lime juice, and ¼ teaspoon salt in bowl; set aside.
2
Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in bell pepper, cumin, pepper, and remaining ¼ teaspoon salt. Continue to cook until bell pepper is just softened and meat is cooked through, about 4 minutes longer. Stir in salsa and cook until heated through, about 1 minute.
3
Divide filling among tortillas. Top with sour cream mixture, cilantro, and extra salsa. Serve with lime wedges.