A lower-fat presentation of chilorio but with a very similar flavor, the secret is to balance the amount of chorizo and orange juice; it doesn't feel too heavy on the stomach and is very tasty. Give it a try.
First, cut the onion into strips and then in a small container with a lid, let it marinate with the juice of three lemons and a pinch of salt if desired.
Next, heat the pan and once it's hot, add two teaspoons of oil.
Start frying the chorizo for about 3 minutes, and while it cooks, take the time to drain the water from the canned tuna.
Mix both and set aside.
Then mix the tuna with the fried chorizo; combine well. Add two pinches of fine salt to the orange juice.
Pour this mixture into the chorizo and tuna.
Cook for about 3 more minutes, stirring constantly and adding hot sauce to taste. Let it cook for another 2 minutes and that's it.
Prepare tacos with the tortillas, serve with lettuce, pickled onion, and a little lime juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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