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.
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1 packet
garlic paste
½ packet
enchilada sauce
(May be present: Egg, 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: Soy, Milk, Sulphites. )
1 sachet
Tex-Mex spice blend
1
olive oil
1 drizzle
white wine vinegar
• 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!