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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

December 19, 2014 at 2:32 pm

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.