Chorizo & red cabbage tacos
Nutrition and extra info
Nutrition: Per serving
Ingredients
Red cabbage
red cab-idge
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
Lime
ly-m
The same shape, but smaller than…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Pepper
pep-iz
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Avocado
av-oh-car-doh
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Method
Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
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.
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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