Chorizo tacos with pico de gallo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g white cabbageshredded
- 200ml pot soured cream
- 400g tin black beansrinsed and drained
- 400-500g cooking chorizohalved
- 8 corn or wheat tortillas
PICO DE GALLO
- 1 oniondiced
- 1 fat clove garliccrushed
- 2 limesplus extra wedges to serve
- 250g plum tomatoesseeded and diced
- finely chopped to make 2 heaped tbsps jalepeños
- small bunch corianderroughly chopped
Nutrition: per serving
- kcal676
- fat33.6g
- carbs57.9g
- fibre9.2g
- protein31g
- salt2.2g
Method
step 1
For the pico de gallo, mix the onion, garlic, lime juice and some seasoning together and set aside for 15 minutes.
step 2
Put the cabbage and soured cream into serving bowls and the beans into a microwave-proof bowl for warming through just before serving.
step 3
Fry the chorizo halves in 1 tbsp oil for 5 minutes, or until the edges are golden and crisp. You can do this in batches if you need to.
step 4
Warm the tortillas. Mix the remaining pico de gallo ingredients into the onions, warm the black beans through, and serve everything together for assembling at the table.
