Chorizo tacos with pico de gallo

  • serves 4
  • Easy

The best pico de gallo recipe. This classic Mexican salad is a delicious fresh filling for tortillas and everyone will love making their own tacos



  • white cabbage 200g, shredded
  • soured cream 200ml pot
  • black beans 400g tin, rinsed and drained
  • cooking chorizo 400-500g, halved
  • corn or wheat tortillas 8

pico de gallo

  • onion 1, diced
  • garlic 1 fat clove, crushed
  • limes 2, plus extra wedges to serve
  • plum tomatoes 250g, seeded and diced
  • jalepeños finely chopped to make 2 heaped tbsps
  • coriander small bunch, roughly chopped


  • 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.

Nutritional Information

  • Kcals 676
  • Carbs 57.9g
  • Protein 31g
  • Fat 33.6g
  • Salt 2.2g
  • Fibre 9.2g