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Chorizo tacos with salsa and feta


Serves: 4
timePrep time: 15 mins
timeTotal time:
Chorizo tacos with salsa and feta
Recipe photograph by Faith Mason

Chorizo tacos with salsa and feta

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

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
767Kcal
Fat
35gr
Saturates
15gr
Carbs
77gr
Sugars
10gr
Fibre
10gr
Protein
31gr
Salt
4gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

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

Step by step

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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