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Chorizo Tacos

Chorizo Tacos

with Feta and Pickled Jalapeños

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To the taqueria!! Savoury and smoky chorizo is a delicious taco filling especially when loaded with toppings! For good measure, we've added a wholesome spring salad on the side.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


6 unit

Flour Tortillas


113 g

Poblano Pepper, chopped

113 g

Red Onion, sliced

3 tbsp

Sour Cream


1 tbsp

Enchilada Spice Blend


2 tbsp

Tomato Sauce Base

1 unit


1 unit


56 g

Spring Mix

¼ cup

Feta Cheese, crumbled


Not included in your delivery

2 tsp


1.5 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber7 g
Protein33 g
Cholesterol85 mg
Sodium1690 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Small pot
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Heat Guide for Step 2: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Zest, then juice lime. Add sour cream, 1/2 tbsp water and 1 tsp lime zest (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)


Add lime juice, half the onions, 2 tbsp water, 2 tsp sugar (dbl both for 4 ppl) and a quarter of the jalapeños to a small pot. (NOTE: Reference heat guide.) Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions and jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos and remaining onions. Cook, stirring often, until tender-crisp, 3-4 min. Season with half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer poblanos and onions to a plate, then cover to keep warm.


Heat the same pan over medium-high. When hot, add chorizo to the dry pan. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and remaining Enchilada Spice Blend. Cook, stirring often, until chorizo is coated, 30 sec. Add 1/4 cup water (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine.


Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)


Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain pickled veggies, discarding remaining pickling liquid. Add spring mix and half the pickled veggies to the large bowl with dressing, then toss to combine. Divide tortillas between plates. Top with chorizo, poblanos and onions, remaining pickled veggies, lime crema and feta. Serve salad alongside.