Quick Tex-Mex Chorizo Tacos
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Quick Tex-Mex Chorizo Tacos

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.

Allergens:
Gluten
•Soy
•Wheat
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3501 kJ
Fat46.4 g
of which saturates16.2 g
Carbohydrate61.6 g
of which sugars20.1 g
Protein38.7 g
Sodium2650 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

4
4

• Build your tacos by filling with slaw and Tex-Mex chorizo. • Top with corn salsa and light sour cream to serve. Enjoy!