Banana and Chorizo Tacos (Mexican): The Sweet and Savory Twist You Need to Try Today

When you think of tacos, bananas probably aren’t the first thing that comes to mind, right? But trust me, this unexpected combo of sweet and savory is a total game-changer. Banana and chorizo tacos are a playful twist on traditional Mexican flavors, blending the smoky, spiced goodness of chorizo with the natural sweetness of ripe bananas. It’s a match you didn’t know you needed.

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Ingredients

As someone who loves everything bananas, I can assure you that this taco recipe highlights their natural sweetness in the best way possible. Here’s everything you’ll need to create these show-stopping Banana and Chorizo Tacos.

For The Filling

• 1 large ripe banana, peeled and sliced into thin rounds
• 8 oz (225g) fresh chorizo sausage, casings removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp olive oil

For The Tortillas

• 8 small corn tortillas, warmed
• 1/4 cup butter, melted (for toasting tortillas, optional)

Optional Toppings

• 1/4 cup fresh cilantro, chopped
• 1/4 cup cotija cheese, crumbled
• 1/2 cup fresh mango salsa
• Diced avocado
• Lime wedges, for serving

Tools And Equipment

When making Banana and Chorizo Tacos, having the right tools ensures smooth preparation and lets those bananas truly shine. As someone who adores working with bananas daily, I always rely on essential kitchen equipment to bring my recipes to life. Here’s what you’ll need:

• Cutting board: Use a sturdy one to slice the bananas, dice the onions, and chop the toppings like cilantro.
• Sharp knife: A sharp chef’s knife is key for clean banana slices and precise chopping of other ingredients.
• Non-stick skillet: This is perfect for cooking the chorizo until crispy and caramelizing the banana slices to golden perfection.
• Wooden spoon or spatula: Helps to stir the chorizo and flip those banana slices without mashing them.
• Tongs: Great for gently warming and handling corn tortillas.
• Paper towels or clean kitchen towel: Use them for blotting excess oil from the chorizo, so the tacos don’t get soggy.
• Small bowls: Useful for organizing and serving your optional toppings like cotija cheese, mango salsa, or diced onions.

These tools are staples when creating with bananas, helping every ingredient shine alongside the sweet and savory balance of this dish.

Directions

Bananas are such a versatile fruit, and I love finding unique ways to highlight their natural sweetness. These Banana and Chorizo Tacos are a perfect example of how bananas can elevate a dish! Follow my step-by-step directions to bring this tropical twist to your table.

Prep The Ingredients

1. Slice 2 ripe bananas into 1/4-inch thick rounds. Choose ones that are ripe but firm—they hold up better during cooking.
2. Dice 1 small onion and mince 2 garlic cloves.
3. Remove the casing from 1/2 pound of fresh chorizo to prepare it for cooking.
4. Chop a handful of fresh cilantro leaves for garnish.
5. If using optional toppings like cotija cheese, mango salsa, or lime wedges, organize them into small bowls for easy serving.

Cook The Chorizo

1. Heat a non-stick skillet over medium heat.
2. Add the fresh chorizo to the pan, breaking it into small pieces using a wooden spoon or spatula.
3. Cook for 6-8 minutes until the chorizo is browned and fully cooked. Stir occasionally to ensure even cooking.
4. Once cooked, use a slotted spoon to remove the chorizo from the pan and transfer it to a paper towel-lined plate to drain excess oil. Leave about 1 tablespoon of fat in the skillet for the next step.

Add The Banana

1. With the skillet still over medium heat, add the banana slices to the leftover chorizo fat.
2. Cook the bananas for about 2-3 minutes on each side until they’re golden and caramelized. The natural sugars in the bananas will create a luscious glaze—this is my favorite part!
3. Stir in the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and softened.
4. Return the cooked chorizo to the skillet and gently mix to combine all the incredible flavors. Remove from heat.

Warm The Tortillas

1. Heat a dry skillet or griddle over medium heat.
2. Place each corn tortilla on the skillet and warm for approximately 30 seconds per side, or until soft and pliable.
3. Use tongs to flip the tortillas and transfer them to a clean towel to keep warm.

Assemble The Tacos

This is where it all comes together—the smoky chorizo, sweet caramelized bananas, and warm tortillas create magic. One of my favorite moments in cooking is layering these ingredients, watching them become a feast both for the stomach and the eyes.

Fill The Tortillas

Start by placing a warm corn tortilla flat on a plate. Using the back of a spoon, spread a scoop of the browned chorizo across the tortilla’s center. This savory base balances the sweetness of the next layer. Gently lay two or three caramelized banana slices on top of the chorizo. Their golden hue and slight crispness make these tacos truly special. Keep the portions balanced so every bite is layered with both smoky and sweet notes.

Serving Suggestions

When it comes to serving these Banana and Chorizo Tacos, I always aim to highlight the sumptuous banana flavor that makes this dish so special. Here are a few of my favorite ways to elevate the experience and make the most out of these tacos:

• Citrusy Sides: Squeeze fresh lime wedges over the tacos just before serving. The bright acidity complements the caramelized banana sweetness and smoky chorizo richness beautifully.
• Banana-forward Toppings: Top your tacos with a dollop of mango salsa or sliced plantains for extra banana flair. I often use grilled plantains as a garnish, adding layers of texture and flavor while celebrating my love of bananas.
• Balance with Creamy Notes: Add a drizzle of crema or a spoonful of guacamole. Their cool and creamy profile mellows the spiced chorizo while pairing perfectly with the bananas’ natural sweetness.
• Herbaceous Touch: Sprinkle chopped cilantro generously. Its fresh, earthy flavor ties everything together and boosts the tacos’ visual appeal.
• Side Dishes that Shine: Serve alongside Mexican rice or black bean salad to create a complete meal. Sometimes, I’ll also prepare a banana-based dessert, like my favorite banana flan, for a seamless banana-filled experience.

For presentation, I recommend serving each taco on a warm plate, nestled with lime wedges and sprinkled with diced onions and cotija cheese. Whether you’re enjoying these on a casual weeknight or impressing your guests during a dinner party, these Banana and Chorizo Tacos bring a tropical twist that highlights the versatility of bananas while delivering mouthwatering results.

Make-Ahead And Storage Tips

As someone who absolutely loves incorporating bananas into creative dishes, I know how important it is to get the timing and storage just right for that perfect texture and sweetness. Let’s make sure every bite of your Banana and Chorizo Tacos shines, whether you’re prepping ahead or saving leftovers.

Make-Ahead Tips

If you’re planning to serve these tacos for a gathering or simply want to save time during a busy weeknight, you can prepare most components in advance. Here’s how I recommend doing it:

• Prep the bananas: Peel and slice the bananas no more than a few hours in advance to prevent them from browning. To keep them fresh, store the slices in an airtight container in the refrigerator with a squeeze of fresh lime juice to retain their color and flavor.
• Cook the chorizo mixture: You can fully cook the chorizo up to two days ahead. Once it cools, store it in an airtight container in the fridge. Reheat it in a skillet over medium heat for 3–5 minutes to bring back its delicious smokiness.
• Warm the tortillas ahead: If you’re short on time, you can warm the tortillas earlier in the day and keep them soft. Wrap them in foil and store them in a resealable plastic bag at room temperature. Rewarm them in the oven at 300°F for 5–10 minutes just before serving.
• Chop your toppings: Dice onions, chop cilantro, crumble Cotija cheese, and even prep mango salsa a day in advance. Keep each topping in separate containers to maintain freshness and vibrant flavors.

Storage Tips

Leftover tacos often mean more chances to enjoy that heavenly banana and chorizo combo later! Proper storage is key to keeping those flavors intact for the next meal.

• Store components separately: Always keep your ingredients in separate containers. Bananas and tortillas tend to lose their texture quickly if combined with the chorizo or other toppings. For storage:
• Bananas: Place any leftover caramelized banana slices in a single layer in an airtight container. Refrigerate for up to 2 days.
• Chorizo: Pack cooled chorizo in a sealed container and refrigerate for up to 3 days.
• Toppings: Keep fresh toppings like cilantro and mango salsa in individual containers to preserve their taste.
• Reheating leftovers: When you’re ready to enjoy, reheat the chorizo on the stove or microwave until just warmed through. Gently warm the banana slices in a non-stick skillet over low heat to bring back their caramelized goodness. Always reheat the tortillas separately on a skillet or in the oven to refresh their softness.

Conclusion

Banana and Chorizo Tacos bring an exciting twist to the table that’s both bold and memorable. The combination of smoky chorizo and caramelized bananas creates a flavor harmony that’s hard to resist. Whether you’re hosting friends or just treating yourself, this dish adds a fun, tropical flair to any meal.

I love how versatile these tacos are, letting you experiment with toppings and pairings to make them your own. They’re surprisingly easy to prepare, and with a little planning, they’re perfect for any occasion. Give them a try—you might just discover your new favorite taco!