Quick Tex-Mex Chorizo Tacos
with Slaw & Corn Salsa
Perk up dinner with these cheerful chorizo tacos. While the tomatoey chorizo simmers with our Tex-Mex spice blend, whip up the carrot-adorned slaw and juicy salsa.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
garlic paste
½ packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 tin
sweetcorn
1
carrot
1 bag
coriander
1 packet
shredded cabbage mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
mild chorizo
(May be present: Milk, Soy, Sulphites.)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 8 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add Tex-Mex spice blend and garlic paste and cook until fragrant, 1 minute. • Add enchilada sauce (see ingredients) and simmer until slightly reduced, 1 minute. Season to taste.
• While chorizo is cooking, drain sweetcorn. Grate carrot. Roughly chop coriander. • In a medium bowl, combine, corn, coriander, and a drizzle of olive oil. Season, then toss to combine. • In a large bowl, combine shredded cabbage mix, carrot and a good drizzle of white wine vinegar and olive oil. Season, then toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Build your tacos by filling with slaw and Tex-Mex chorizo. • Top with corn salsa and light sour cream to serve. Enjoy!
