Chorizo & red cabbage tacos
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Chorizo & red cabbage tacos

By Esther Clark

Contains pork – recipe is for non-Muslims only

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 771
  • fat 37g
  • saturates 10g
  • carbs 72g
  • sugars 16g
  • fibre 14g
  • protein 30g
  • salt 3g

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

Tip

Make it veggie

Swap chorizo for diced halloumi or extra beans.

Method

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

  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.

  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.

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