About

A delicious taco recipe with crispy chorizo slices, zingy cabbage slaw, fresh salsa, and of course, cheese!

Info

DifficultyIntermediateYields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Timer

Timer - 40 mins

Ingredients

For The Cabbage Slaw
 ¼ White cabbageFinely shredded
 ½ LimeJuiced
 SaltAdd according to taste
For The Fresh Tomato Salsa
 1 TomatoFinely Chopped
 ½ Small red onionFinely Chopped
 1 Green ChiliSliced (Optional)
 ½ LimeJuiced
 2 tbsp CorianderChopped
For The Tacos
 250 g Chorizo SausageSliced
 8 Wheated Tortilla Wraps
 50 g Carbery Cracker WhiteGrated
 8 tbsp Sour Cream

Directions

1

For the cabbage slaw, squeeze lime juice over cabbage in a small bowl, season with a pinch of salt. Toss well then set aside.

2

For the fresh tomato salsa, combine tomato, onion and chilli in a small bowl. Squeeze over lime juice and add chopped coriander then toss well. Set aside.

3

To cook the chorizo, spread chorizo slices in a large pan set over medium heat. Leave to cook, stirring occasionally, until chorizo has started to crisp. Remove from heat and spoon chorizo onto a plate with paper towel and leave to drain for a few minutes while you heat the tortilla wraps in the microwave according to pack instructions.

4

To assemble, lay down a light bed of cabbage slaw, top with crispy chorizo, fresh tomato salsa and grated cheese. Finish off with 2 tbsp sour cream then enjoy.

Nutrition

Nutrition Facts

Serving Size 1

Servings 4

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Ingredients

For The Cabbage Slaw
 ¼ White cabbageFinely shredded
 ½ LimeJuiced
 SaltAdd according to taste
For The Fresh Tomato Salsa
 1 TomatoFinely Chopped
 ½ Small red onionFinely Chopped
 1 Green ChiliSliced (Optional)
 ½ LimeJuiced
 2 tbsp CorianderChopped
For The Tacos
 250 g Chorizo SausageSliced
 8 Wheated Tortilla Wraps
 50 g Carbery Cracker WhiteGrated
 8 tbsp Sour Cream

Directions

1

For the cabbage slaw, squeeze lime juice over cabbage in a small bowl, season with a pinch of salt. Toss well then set aside.

2

For the fresh tomato salsa, combine tomato, onion and chilli in a small bowl. Squeeze over lime juice and add chopped coriander then toss well. Set aside.

3

To cook the chorizo, spread chorizo slices in a large pan set over medium heat. Leave to cook, stirring occasionally, until chorizo has started to crisp. Remove from heat and spoon chorizo onto a plate with paper towel and leave to drain for a few minutes while you heat the tortilla wraps in the microwave according to pack instructions.

4

To assemble, lay down a light bed of cabbage slaw, top with crispy chorizo, fresh tomato salsa and grated cheese. Finish off with 2 tbsp sour cream then enjoy.

Chorizo Tacos
IngredientsDirections