Chorizo Tacos with Pickled Red Onion

More tacos! Living in California, I crave tacos all the time. I love chorizo, and wanted to put it in a taco, but without the egg that I usually cook chorizo with. Store bought chorizo, however, is gross. I enjoy occasional greasy food, but store bought chorizo takes oil to another level. It usually results in grease running down your chin, and a pool of drippings on your plate. I'll stick to burgers, fries and pizza for my indulging meals. I've also cooked with soyrizo, and that is definitely a healthier alternative, but the amount of salt makes super thirsty for the rest of the day. Over the past few months I've experimenting with several chorizo recipes, and this one is the best. It is has that strong paprika flavor, without all the extra salt. It is meaty, but not greasy. I topped my tacos with quick pickled red onions, and my tomatillo salsa (recipe coming soon). Chorizo tacos are inexpensive, yet have that gourmet feel.  

Turkey Chorizo

Ingredients:
1 pound 93% lean ground turkey
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried ancho chile powder
4 garlic cloves, minced

1/2 yellow onion, minced
3/4-1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon red pepper flakes
2 tablespoons apple cider vinegar
6 corn tortillas

Directions:
In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
Cover the bowl and refrigerate for a few hours, or overnight.
Pan fry the mixture in a small amount of oil, crumbling. Spoon onto warmed tortillas, and top with pickled onions and your favorite salsa.

Pickled Onions

Ingredients:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 red onion, thinly sliced

Directions:
Mix first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a bowl, and pour the vinegar mixture over. Let sit at room temperature for at least 1 hour.  Can be stored in your fridge for up to 2 weeks.