Chorizo Tacos with Creamy Slaw
If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.
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Ingredients
8 6-inch corn tortillas
1 tbsp avocado oil
3/4 lb fresh chorizo, casings removed
2 cups coleslaw mix
1 large jalapeño chile pepper, stemmed, seeded and minced
¼ cup chopped fresh cilantro
3 tbsp avocado oil mayonnaise
1 tsp lime zest + 2 tbsp fresh lime juice
1/2 tsp ground celery seed
¼ tsp sea salt
1/8 tsp ground black pepper
Preparation
1. Preheat oven to 200ºF. Wrap tortillas in foil; place in oven to warm. Meanwhile, in a large skillet on medium, heat oil. Add chorizo and cook, breaking up with a spoon, until no longer pink and starting to crisp, 10 to 11 minutes.
2. Meanwhile, in a medium bowl, combine coleslaw mix, jalapeño, cilantro, mayonnaise, lime zest and juice, celery seed, salt and pepper.
3. Transfer tortillas to a plate; cover with a clean towel. Transfer chorizo to a bowl. Serve tortillas, chorizo and slaw family-style and let everyone build their own tacos.
Nutrition Information
- Serving Size 2 Tacos
- Calories 456
- Carbohydrate Content 25 g
- Cholesterol Content 90 mg
- Fat Content 33 g
- Fiber Content 7 g
- Protein Content 14 g
- Saturated Fat Content 9 g
- Sodium Content 841 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 18 g
- Polyunsaturated Fat Content 4 g