Chorizo & red cabbage tacos

Nutrition and extra info

kcal771

fat37g

saturates10g

carbs72g

sugars16g

fibre14g

protein30g

salt3g

Ingredients

Method

1 small red cabbage, finely sliced

red cab-idge

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

3 limes, juiced

ly-m

The same shape, but smaller than…

1 small bunch of coriander, finely chopped

2 tbsp 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

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

av-oh-car-doh

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

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.