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Chorizo Tacos

Chorizo Tacos

with Avocado Slaw, Pickled Shallots and Feta

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Juicy chorizo takes center stage with avocado slaw and pickled shallots as its co-stars in this delicious taco. The addition of crumbled feta makes a great extra in this soon-to-be award-winning dinner!

Allergens:Soy/SojaWheat/BléMilk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

6 unit

Flour Tortillas

(ContainsWheat/Blé)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

50 g

Shallot

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Avocado

3 unit

Radish

7 g

Cilantro

1 unit

Lime

160 g

Poblano Pepper

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1.5 tsp

Sugar*

½ tsp

Salt*

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber10 g
Protein28 g
Cholesterol85 mg
Sodium2030 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In Step 5, if desired, wrap tortillas in paper towel. Microwave until the tortillas are warm and flexible, 1 min.

Wash and dry all produce.* Peel, then thinly slice shallots. Cut radish into matchsticks. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Cut poblanos in half lengthwise, remove inside cores then cut into slices. (NOTE: We suggest using gloves when prepping poblanos!)

2

Heat a small pot over medium heat. When hot, add shallots, vinegar, 1/4 cup water and 1 tsp sugar (dbl all for 4 ppl). Season with 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer pickled shallots, along with pickling liquid, to a small bowl. Set aside in the fridge.

3

While shallots pickle, halve, peel, pit and cut avocado into bite-sized pieces. In a medium bowl, whisk lime juice, half the lime zest, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl). Season with salt and pepper. Stir in avocado, radish, poblano and half the cilantro.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

5

While chorizo cooks, in another small bowl, mix sour cream and remaining lime zest. Season with salt and pepper.

6

Divide chorizo between tortillas. Top with pickled shallots and avocado poblano slaw. Crumble over feta and dollop over crema. Sprinkle over remaining cilantro and squeeze over a lime wedge, if desired.