Chorizo & red cabbage tacos

Prep: 15 mins
Easy Serves 4
Cook: 15 mins

Ingredients

1 small red cabbage, finely sliced

3 limes, juiced

1 small bunch of coriander, finely chopped

2 tbsp olive oil

¾ of a 250g chorizo ring, chopped

2 red onions, finely sliced

2 large peppers, sliced

2 large garlic cloves, crushed

2 tsp hot smoked paprika

2 x 400g cans pinto beans, drained and rinsed

8 small soft corn tortillas

1 ripe avocado, cubed

Method

Step 1
Toss together the cabbage, lime juice, coriander and ½ tsp salt in

a bowl, then set aside.

Step 2
Heat the oil in a non-stick frying pan over a medium heat. Add the

chorizo and fry for 5 mins, then tip in the onion and pepper along

with a pinch of salt and fry for 7-10 mins, or until the onions are

golden and the peppers are beginning to soften. Stir in the garlic

and paprika and fry for a further minute. Add the pinto beans and

roughly crush half of them in the pan with the back of a wooden

spoon. Season well and stir everything together.

Step 3
Warm the tortillas through in a dry frying pan over a medium heat

for around 30 seconds on each side. Fill with the bean mixture,
red cabbage and the avocado.