Chorizo tacos featuring pico de gallo, black beans and salad

Chorizo tacos with pico de gallo

Name: Chorizo tacos with pico de gallo
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican
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; 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

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 30 mins

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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal676
fat33.6g
carbs57.9g
fibre9.2g
protein31g
salt2.2g

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.

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