- 1 dry pint Pure Flavor® Sangria Medley Tomatoes
- 8 corn tortillas
- 4 chorizos with casing removed
- 1 white onion, diced
- 3 tbsp cilantro
- 1 tbsp olive oil
- Caesar dressing to taste
In a pan over medium-high heat with a drizzle of olive oil, place the roughly chopped chorizo and cook 5-7 minutes until crispy.
Slice tomatoes into quarters, dice onion and chop up cilantro.
Warm corn tortillas in hot, dry griddle or cast-iron pan for 15-20 seconds per side.
Assemble tacos putting in the chorizo first, then Caesar dressing, onion, tomatoes and cilantro.