Chorizo Cabbage Tacos Recipes

CHORIZO & RED CABBAGE TACOS

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.

CHORIZO CABBAGE TACOS

Steps:

• Add chorizo to skillet on the stove top on medium-low heat. Using a wooden spoon, break apart into pieces about 1" big. Keep an eye on this while you do the next three steps, stirring occasionally so the sausage is evenly cooked. The sausage will cook for 10-15 minutes or until there is no visible pink.
• Meanwhile, slice the bottom off of a head of cabbage. Then carefully remove each leaf and set aside. These will be your taco shells
• Mix all ingredients for creamy avocado cilantro cream sauce in blender and pulse until smooth. Add additional water if you prefer a thinner consistency
• Slice lime into quarters and coarsely chop cilantro for garnish
• Remove sausage from pan onto the plate. Make sure there is no more visible pink in the meat.
• Assemble the tacos by laying out all cabbage leaves. Spread spinach leaves evenly between tacos. Top with Chorizo. Spoon hummus to one side of chorizo in line, then creamy avocado cilantro sauce on the other side.
• Garnish with lime wedges, fresh cilantro, and hot sauce if desired.
• Serve and enjoy!

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

CHORIZO TACOS

Steps:

• Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
• Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.