Name: Chorizo tacos with salsa and feta
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: ¼ white cabbage, finely shredded; juice of 1 lime, plus wedges to serve; ½ red onion, finely chopped; 2 tbsp pickled jalapeños, chopped; 180g cherry tomatoes on-the-vine, chopped; 250g mini chorizo sausages, cut into coins; 8 corn tortillas; 1 x 31g pack coriander, stalks finely chopped and leaves roughly chopped; 100g feta, crumbled, to serve

Chorizo tacos with salsa and feta

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Anna Glover

Serves 4 | prep 15 mins | total time 30 mins

These chorizo tacos are ready in half an hour, ideal for a Friday night feast with friends

Ingredients

¼ white cabbage, finely shredded
juice of 1 lime, plus wedges to serve
½ red onion, finely chopped
2 tbsp pickled jalapeños, chopped
180g cherry tomatoes on-the-vine, chopped
250g mini chorizo sausages, cut into coins
8 corn tortillas
1 x 31g pack coriander, stalks finely chopped and leaves roughly chopped
100g feta, crumbled, to serve

Toss the cabbage with half the lime juice and a pinch of salt. In a separate bowl, toss the remaining lime juice with the red onion, jalapeños, tomatoes and seasoning to make the pico de gallo. Leave both at room temperature while you cook the chorizo.
Put the chorizo in a cold frying pan and turn the heat on low, cooking slowly until some of the fat is released into the pan. Turn up the heat and cook for 5 minutes until the edges start to crisp and turn golden, stirring occasionally.
Warm the tortillas in the microwave, or toast in a dry frying pan for 30 seconds on each side until warmed and lightly toasted. Keep warm.
Scoop the chorizo from the pan (discard any oil left in the pan) and transfer to a warm serving bowl. Give the cabbage a final toss, and stir the coriander leaves and stalks through the pico de gallo. Serve with the warmed tortillas, crispy chorizo, crumbled feta and more lime wedges to squeeze over.
Watch this...

Chorizo tacos with salsa and feta