Chorizo and Red Cabbage Tacos

• small red cabbage1

  thinly sliced

• limes↗3

  juiced

• coriander1 small bunch of

  finely chopped

• olive oil↗2 tbsp tbsp
• chorizo ring¾ of a 250g

  sliced

• red onion↗2

  thinly sliced

• large peppers↗2

  sliced

• large garlic cloves↗2

  minced

• smoked hot paprika↗2 tsp tsp
• pinto beans↗2 x 400g cans

  drained and rinsed

• small soft corn tortillas↗8
• ripe avocado↗1

  diced

Step-by-step instructions

1. 1

   In a bowl, combine the cabbage, lime juice, coriander and ½ tsp salt, then set aside.

2. 2

   Heat the oil in a non‑stick pan over medium heat. Add the chorizo and fry for 5 minutes, then add the onion and peppers with a pinch of salt and fry for 7–10 minutes, or until the onion turns golden and the peppers begin to soften. Add the garlic and paprika and fry for another minute. Add the pinto beans and roughly mash half of them in the pan with the back of a wooden spoon. Season well and stir everything together.

3. 3

   Warm the tortillas in a dry pan over medium heat for about 30 seconds on each side. Fill them with the bean mixture, red cabbage and avocado.