Chorizo and Sweet Pepper Tacos
with Lime Crema and Salsa Fresca- Sulphites
- Wheat
- Milk
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Peanuts
- Sulphites
- Tree nuts
- Wheat
- Mustard
A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with chorizo, zesty lime crema and homemade salsa fresca.
Ingredients
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
250 g
Chorizo Sausage, uncased
2 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Mexican Seasoning
(May be present: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Sour Cream
(Contains: Milk)
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices. Finely chop one-quarter of the onions. Reserve remaining onions for step 2.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Roughly chop cilantro,
- Cut tomatoes into 1/4-inch pieces.
- Add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a small bowl.
- Season with salt and pepper, then stir to combine. Set aside.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.
• Cook, stirring often, until tender and beginning to brown, 5-6 min.
• Add half the Mexican Seasoning. Stir to combine.
• Remove from heat, then season with salt and pepper.
• Transfer veggies to a small bowl.
• Meanwhile, add sour cream, lime zest and half the cilantro to another small bowl.
• Season with salt and pepper, then stir to combine. Set aside.
• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
• Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-6 min.**
• Carefully drain and discard excess fat.
• Add remaining Mexican Seasoning.
• Cook, stirring often, until fragrant, 30 sec. Season with pepper, to taste.
• Just before serving, wrap tortillas in paper towels. (NOTE: For 4 ppl, divide tortillas into two equal stacks, then wrap in paper towels.)
• Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Top tortillas with chorizo and veggies, then spoon salsa fresca over top.
- Dollop with lime crema and sprinkle with cheese.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the pork.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chorizo sausage made these tacos amazing, with many praising the delicious and refreshing taste.
- Ease of prep: Some found the instructions a bit confusing, particularly regarding pepper placement in the salsa.
- Suggestions: Consider using cherry tomatoes for better salsa; cook chorizo first, then add veggies to the same pan.
- Portions: Several reviewers found the meal not filling enough and suggested adding more vegetables or a side dish.
- Customization: Try adding adobe and chipotle seasoning for extra flavour; some wished for more cheese.
