Chorizo & red cabbage tacos

Nutrition and extra info

Nutrition: Per serving

  • kcal771
  • fat37g
  • saturates10g
  • carbs72g
  • sugars16g
  • fibre14g
  • protein30g
  • salt3g
  • Ingredients
  • Method
  • Ingredients

  • 1 small red cabbage, finely sliced

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 3 limes, juiced

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 small bunch of coriander, finely chopped
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ¾ of a 250g chorizo ring, chopped
  • 2 red onions, finely sliced
  • 2 large peppers, sliced

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 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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