Chorizo Street Tacos with Watermelon Salsa

Chorizo is great for weeknight taco cravings. Watermelon replaces tomato in our salsa while Rémoulade Sauce adds Creole flair to these tacos.

Chorizo Street Tacos with Watermelon Salsa
Yields: 10
  • 1 tablespoon olive oil
  • 1 pound ground chuck
  • 1 pound fresh chorizo sausage, casings removed
  • 1 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground coriander
  • 10 small flour tortillas, warmed
  • Watermelon Salsa (recipe follows)
  • Rémoulade Sauce (recipe follows)
  • Watermelon wedges, to serve
  • 4 cups diced watermelon
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 1 large jalapeño, seeded and minced
  • 1 lime, zested and juiced
  • ½ cup chopped red onion, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon kosher salt
  • ¾ cup mayonnaise
  • 1 tablespoon capers drained and chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon hot sauce
  1. In a large saucepan heat oil over medium-high heat. Add beef chorizo, onion, garlic, chili powder, cumin, salt, and coriander. Cook using the back of a spoon to break up meat until browned about 8 minutes. Spoon mixture onto warm tortillas. Top with Watermelon Salsa and Rémoulade Sauce. Serve with watermelon wedges.
  1. In a large bowl stir together all ingredients Cover and refrigerate until ready to use.
  1. In a medium bowl whisk together all ingredients until smooth Cover and refrigerate up to 2 weeks.

Pick: Watermelon should feel heavy for its size and have a hollow sound when tapped One indicator of a good watermelon is a pale yellow belly which indicates it has ripened in the field.

Store: Large cuts of watermelon can be wrapped with plastic wrap and kept in the refrigerator for up to 1 week Cubed watermelon should be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months Freeze cubed watermelon in a single layer on a baking sheet before adding to an airtight container.