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.
Recipe by Louisiana Cookin at