These Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos combine smoky grilled chorizo, sweet charred peppers, and fresh herb chimichurri for an unforgettable taco night experience. This easy taco recipe transforms simple ingredients into restaurant-quality Mexican food that’s perfect for weeknight dinners or entertaining guests who love bold, authentic flavors.
What Makes These Chorizo Tacos Special
The secret to these chorizo pepper tacos lies in grilling everything over high heat to develop deep, smoky flavors. Quality chorizo sausages get grilled until they develop a crispy exterior while staying juicy inside, with charred marks that add smoky undertones to the meat’s naturally spicy profile from smoked paprika and other traditional spices.
Cubanelle peppers are the perfect complement to spicy chorizo. These mild Italian peppers become incredibly sweet when grilled, with blistered skins that add subtle smokiness. Grilling the peppers whole preserves their natural juices while concentrating their sweetness, creating the ideal balance to the bold chorizo flavors.
How to Make Fresh Chimichurri Sauce
What elevates these chimichurri tacos above ordinary Mexican street food is the vibrant herb sauce. This homemade chimichurri combines finely chopped parsley, cilantro, and oregano with minced garlic, red wine vinegar, red pepper flakes, and extra virgin olive oil. The result is a zesty, aromatic sauce that cuts through the richness of grilled chorizo while adding bright, fresh complexity to every bite.
The chimichurri’s acidity and herb flavors create the perfect contrast to the smoky, spicy meat and sweet peppers, making each taco more balanced and exciting.
Grilling Technique for Perfect Chorizo Tacos
For the best grilled chorizo recipe, cook the sausages over medium-high heat until they develop good char marks and crispy exteriors. At the same time, grill the Cubanelle peppers whole until their skins blister and char, which enhances their natural sweetness. Once grilled, slice the peppers into strips and cut the chorizo into taco-sized pieces.
Don’t forget to lightly char the flour tortillas on the grill for added flavor and texture that can support generous fillings without tearing.
Building the Perfect Mexican Taco
Assembly is key for these cubanelle pepper tacos. Layer each charred tortilla with grilled chorizo and pepper strips, then sprinkle with shredded Monterey Jack cheese. The cheese melts slightly from the warm ingredients, adding creamy texture and mild, buttery flavor that balances the chorizo’s spices.
Drizzle the fresh chimichurri generously over each taco, then finish with a sprinkle of red pepper flakes for extra heat. Serve with lime wedges for a citrusy finish that brightens all the flavors when squeezed over the tacos.
Why This Taco Recipe Works
These grilled chorizo and cubanelle pepper tacos succeed because each element plays a specific role in creating balanced, exciting flavors. The smoky, spicy chorizo provides the foundation, while sweet charred peppers add contrast and the fresh chimichurri cuts through the richness with bright acidity and herbs.
Perfect for taco Tuesday or any time you want Mexican food with sophisticated flavor combinations that go beyond basic ground beef tacos
Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos
4
servings15
minutes25
minutes40
minutesThese Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos feature smoky, spicy sausages and sweet, charred peppers, all topped with a vibrant, herby chimichurri and melted Monterey Jack cheese, creating a bold and flavorful fusion perfect for taco night.
Keeps the screen of your device on while you cook
Ingredients
- For the Tacos:
8-12 flour tortillas
1 pound chorizo sausages
4 cubanelle peppers
1 tablespoon extra virgin olive oil
1 cup Monterey Jack cheese, shredded
for serving, lime wedges
for garnish, red pepper flakes
- For the Chimichurri Sauce:
1 cup parsley leaves, finely chopped
1/2 cup cilantro leaves, finely chopped
2 tablespoons oregano, finely chopped
3 cloves of garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
to taste, salt
Directions
- Make the Chimichurri Sauce:
Combine the finely chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, and red pepper flakes in a medium bowl. Slowly whisk in the extra virgin olive oil until well blended. Season with salt to taste and set aside to let the flavors meld. - Prep for Grilling:
Preheat your grill to medium-high heat. Toss the cubanelle peppers with extra virgin olive oil. - Grill Chorizo and Peppers:
Place the chorizo sausages on the grill, turning occasionally until thoroughly cooked and nicely charred, about 10-12 minutes. Grill the Cubanelle peppers until they are tender and have charred edges, approximately 6-8 minutes. - Rest and Slice:
After grilling, let the chorizo and peppers rest for a few minutes. This resting period helps the juices redistribute within the chorizo, enhancing its flavor and moisture. Slice the chorizo into rounds or pieces suitable for loading onto tortillas. Cut the grilled peppers into strips. - Warm Tortillas:
Place flour tortillas on the grill for about 30 seconds on each side or until they are warm and slightly charred. - Assemble the Tacos:
On each warmed tortilla, layer the slices of grilled chorizo and strips of grilled Cubanelle peppers. Generously drizzle the chimichurri sauce over the top. Sprinkle a generous amount of shredded Monterey Jack cheese over the tacos. - Garnish and Serve:
Sprinkle some red pepper flakes for an extra kick. Serve the tacos with lime wedges on the side.
Did you make this recipe?
Tag @hecooksco on Instagram
Like this recipe?
Follow @hecooksco on Pinterest
SUGGESTED RECIPE: Beef Short Rib and Cubanelle Pepper Hoagie
Tender beef short rib meets melty cheese and charred Cubanelle peppers, all piled onto a toasted hoagie roll with rich pan jus for dipping. It’s a sandwich built for full hands and no talking, just bite after bite of slow-cooked depth and smoky heat.
