Chorizo Tacos
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Chorizo Tacos

Chorizo Tacos

with Feta and Pickled Jalapeños

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 Time


serving amount

250 g

Chorizo Sausage, uncased

6 piece

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Hot Pepper

113 g

Onion, sliced

1 unit


3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 tbsp

Tomato Sauce Base

1 unit


56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2 tsp


1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate75 g
Sugar14 g
Dietary Fiber6 g
Protein36 g
Cholesterol85 mg
Sodium1840 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.


Small Bowl
Measuring Spoons
Small pot
Medium Bowl
Large Non-Stick Pan
Measuring Cups
Paper Towel
Large Bowl


Prep and make lime crema

Before starting, wash and dry all produce.Heat Guide for Step 2: omit the jalapeños for mild, add a quarter for medium, half for spicy and all the jalapeños for extra spicy! Zest, then juice lime. Add sour cream, 1/2 tbsp(1 tbsp) water and 1 tsp (2 tsp) lime zest to a small bowl. Season with salt and pepper, then stir to combine. Core, then cut poblano into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle onions and jalapeños

Add lime juice, half the onions, 2 tbsp (4 tbsp) water, 2 tsp (4 tsp) sugar 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.

Cook poblanos and onions

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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.

Cook chorizo

Reheat 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 (1/2 cup) water. Season with salt and pepper, to taste, then stir to combine.

Warm tortillas

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!)

Finish and serve

Add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil 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.

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