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Choriqueso Tacos

Choriqueso Tacos

with Creamy Slaw

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The taco mix you didn't know your life was missing is coming in HOT. We're topping tortillas with chorizo and mozzarella to form an irresistible choriqueso taco! Add a creamy Mexican-spiced slaw on the side and this could be your best taco night yet!

Tags:QuickSpicy
Allergens:Soy/SojaSulphites/SulfiteWheat/BléMilk/LaitEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

2 tbsp

Tomato Sauce Base

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

7 g

Cilantro

1 unit

Lime

170 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit

Jalapeño

2 tbsp

Mexican Seasoning

2 unit

Green Onion

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber8 g
Protein40 g
Cholesterol130 mg
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Large Bowl
Whisk
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest lime, then juice half. Cut remaining lime into wedges. Thinly slice green onions. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and jalapeños. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat. Add half the Mexican Seasoning, then stir to coat chorizo and jalapeños

3

Add tomato sauce base and 1/3 cup water (dbl for 4 ppl) to the pan with chorizo. Bring to a boil, then reduce heat to medium. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.

4

Meanwhile, whisk together mayo, lime juice, lime zest, remaining Mexican Seasoning and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix and half the green onions. Season with salt and pepper, then toss to combine.

5

Arrange tortillas on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Divide chorizo filling between tortillas. Sprinkle cheese over top. Bake tacos in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven.)

6

Divide tacos between plates. Serve slaw alongside. Sprinkle cilantro and remaining green onions over tacos. Squeeze a lime wedge over top, if desired.