CHORIZO & RED CABBAGE TACOS

Chorizo & red cabbage tacos image

Pile cabbage slaw, spicy chorizo and fresh avocados on soft tortillas for a quick and easy midweek meal. This dish also delivers four of your 5-a-day

Provided by Esther Clark

Time 30m

Number Of Ingredients 12

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

Steps:

Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
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.
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.

Nutrition Facts : Calories 771 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 30 grams protein, Sodium 3 milligram of sodium