Try these chorizo tacos, then check out our spicy fish tacos, tacos al pastor, pork tacos, breakfast tacos and more tacos recipes.


  • 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


  • 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


  • 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.


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