Chorizo tacos with pico de gallo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g white cabbage, shredded
- 200ml pot soured cream
- 400g tin black beans, rinsed and drained
- 400-500g cooking chorizo, halved
- 8 corn or wheat tortillas
PICO DE GALLO
- 1 onion, diced
- 1 fat clove garlic, crushed
- 2 limes, plus extra wedges to serve
- 250g plum tomatoes, seeded and diced
- finely chopped to make 2 heaped tbsps jalepeños
- small bunch coriander, roughly chopped
Method
- STEP 1
For the pico de gallo, mix the onion, garlic, lime juice and some seasoning together and set aside for 15 minutes.
- STEP 2
Put the cabbage and soured cream into serving bowls and the beans into a microwave-proof bowl for warming through just before serving.
- STEP 3
Fry the chorizo halves in 1 tbsp oil for 5 minutes, or until the edges are golden and crisp. You can do this in batches if you need to.
- STEP 4
Warm the tortillas. Mix the remaining pico de gallo ingredients into the onions, warm the black beans through, and serve everything together for assembling at the table.
