Caramelised Chorizo & Charred Corn Tacos
with Zingy Salad & Chipotle Aioli
- Eggs
- Soy
- Gluten(Wheat)
- Milk
- Soy
- Sesame
- May contain traces of allergens
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Wheat
Did someone say taco night? Sign us up! We can never get enough of these savoury delights. This time, they’re packed with smokey, caramelised chorizo, sweetcorn and fresh, crunchy salad. Add some zesty coriander and a drizzle of chipotle aioli, and there you have it - they’re bold, spicy, and downright irresistible.
Ingredients
1 cob
corn
(May be present: Milk, Soy, Sesame)
1
tomato
1 packet
Mild Chorizo
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
Mixed Salad Leaves
1 packet
Coriander
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Slice kernels off corn cob. • Finely chop tomato. • Cut mild chorizo into 1cm chunks. • In a small bowl, combine garlic aioli and mild chipotle sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and corn and cook until browned, 4-5 minutes. • Add brown sugar and cook until caramelised, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Fill tortillas with zingy salad, caramelised chorizo and charred corn. • Drizzle over chipotle aioli. • Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chorizo and corn combination was a wonderful crowd favourite, though some diners desired more heat in the dish.
- Suggestions: Consider adding extra spice for those who prefer a bit more kick in their tacos.
