Red Cabbage and Chorizo Tacos
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Red Cabbage and Chorizo Tacos

Red Cabbage and Chorizo Tacos

Ingredients

Method

  • 1 small red cabbage, sliced
  • 2 limes, juice only
  • 1 bunch of coriander, chopped
  • 2 tbsp olive oil
  • 2 sliced red onions
  • 250g chorizo, chopped
  • 2 red capsicums, sliced
  • 2 crushed garlic cloves
  • 2 tsp hot smoked paprika
  • 2 x 400g tins of pinto beans, drained
  • 8 small corn tortillas or taco shells
  • Toss the cabbage with ½ tsp of salt, the lime juice and the coriander in a bowl, and set aside. Heat the oil in a frying pan, and fry the chorizo for 5 mins before adding the onion and capsicum. Fry for about 10 mins until softened, then stir in the garlic and paprika, and fry for another minute or two. Add the beans, and roughly crush with a fork. Season, and mix everything together. Stuff the mixture into warmed tortillas, followed by the red cabbage slaw.
15 mins
4 serving

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