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Chorizo & red cabbage tacos

Three chorizo & red cabbage tacos

Chorizo & red cabbage tacos

Name: Chorizo & red cabbage tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red cabbage finely sliced; 3 limes juiced; 1 small bunch of coriander finely chopped; 2 tbsp olive oil; ¾ of a 250g chorizo ring chopped; 2 red onions finely sliced; 2 large peppers sliced; 2 large garlic cloves crushed; 2 tsp hot smoked paprika; 2 x 400g cans pinto beans drained and rinsed; 8 small soft corn tortillas; 1 ripe avocado cubed

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Pile cabbage slaw, spicy chorizo and fresh avocados on soft tortillas for a quick and easy midweek meal. This dish also delivers four of your 5-a-day

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Ingredients

Nutrition

Units:

MetricUS

1 small red cabbage

finely sliced
3 limes

juiced
1 small bunch of coriander

finely chopped
2 tbsp olive oil
¾ of a 250g chorizo ring

chopped
2 red onions

finely sliced
2 large peppers

sliced
2 large garlic cloves

crushed
2 tsp hot smoked paprika
2 x 400g cans pinto beans

drained and rinsed
8 small soft corn tortillas
1 ripe avocado

cubed

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Nutrition: Per serving

kcal771
fat37g
saturates10g
carbs72g
sugars16g
fibre14g
protein30g
salt3g

Method

step 1

Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
step 2

Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together.
step 3

Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado.

RECIPE TIPS

MAKE IT VEGGIE

Swap chorizo for diced halloumi or extra beans.

Recipe from Good Food magazine, November 2019

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A star rating of 4.8 out of 5.17 ratings

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