Chorizo Tacos with Cilantro Lime Slaw

Updated at: Thu, 17 Aug 2023 05:11:53 GMT

Step 1

Combine mayonnaise, lime juice, salt, cumin and garlic (finely minced or crushed through a garlic press) in a small bowl.

Step 2

Chop cabbage into thin slices (if not using pre-cut cabbage), remove cilantro ends and roughly chop, and finely slice scallion greens, adding all to a medium sized mixing bowl.

Step 3

Add wet mayonnaise mix to the mixing bowl with your cabbage, cilantro and scallion greens and mix well. Set aside in the refrigerator while preparing the taco filling.

Step 4

Open your can of black beans into a sieve or small holed colander and rinse thoroughly to remove excess starch, then set aside in a bowl.

Step 5

On the stovetop, bring a nonstick or cast iron pan to medium high heat and add your ground chorizo sausage, stirring often until almost cooked, breaking up the mix into smaller pieces as needed with a spoon or spatula.

Step 6

Once chorizo is nearly cooked, add in black beans and lower heat to medium-low, stirring regularly until chorizo is fully cooked and black beans are warm.

Step 7

Remove from heat and place in a bowl at room temperature while heating your tortillas (this should not take long, but place a plate or towel over your bean/chorizo mixture if you have extra tortillas to heat just to keep warm)

Step 8

Heat a nonstick or cast iron pan to medium-low heat on the stovetop and place tortillas (two or three at a time as to not crowd your pan) in the pan to heat until soft or slightly charred (depending on your preference) - to keep warm as you go, place tortillas in a clean cloth or towel on a plate and wrap them to contain heat.

Step 9

Once ready to serve, remove slaw from refrigerator and add chorizo/bean mixture to your tortillas topped with your cilantro lime slaw and enjoy!

0 liked

0 disliked