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Chorizo tacos with pico de gallo

Name: Chorizo tacos with pico de gallo
Total time: 30 min
Ingredients: 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; 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

30 minutes
serves 4
Easy

This classic Mexican salad is a delicious fresh filling for tortillas and everyone will love making their own tacos

Published: December 19, 2014 at 2:32 pm

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

Ingredients

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

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.