chicken and chorizo tacos
- 250g firm air-dried chorizo, cases removed and chopped
- 2 tablespoons extra virgin olive oil
- 500g chicken mince
- 2 cloves garlic, crushed
- ½ teaspoon chilli flakes
- sea salt and cracked black pepper
- 8 small tortillas, warmed
- 1 avocado, seeded and sliced
- ½ cup (120g) sour cream, plus extra to serve
- 1 x 400g can black beans, rinsed and drained
- 1 cup coriander (cilantro) leaves
- chilli sauce and lime wedges, to serve
- Place the chorizo in a small food processor and process until finely chopped. Heat the oil in a large non-stick frying pan over high heat. Add the chicken, chorizo, garlic, chilli, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 12–15 minutes or until browned and cooked through.
- Divide the chicken mixture between the tortillas. Top with the avocado, sour cream, black beans and coriander. Serve with the chilli sauce, lime and extra sour cream. Serves 4
Photography: William Meppem
© DONNA HAY GROUP
