Fuss-Free Charred Double Chorizo & Pineapple Tacos
With Mashed Avocado, Zesty Salsa & Chipotle Mayo
- Milk
- Wheat
- Gluten
- Eggs
Transport your taste buds to a sun-drenched street market with this captivatingly fast fusion of smokey and sweet. We’ve paired pan-seared chorizo with juicy pineapple for a bold flavour contrast that pops against soft, toasted flour tortillas. It’s a vibrant, hand-held feast that comes together with celerity, making it the perfect pick for a high-energy weeknight dinner.
Ingredients
1
Tomato
1 sachet
Coriander
1
Cheddar Cheese
(Contains: Milk)
400 g
Mild Chorizo
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 tin
Pineapple Slices
1
Mashed Avocado
1 packet
Mixed Salad Leaves
1
Chipotle Mayo
(Contains: Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Drain pineapple slices and roughly chop. Roughly chop tomato. • Slice avocado in half, scoop out flesh and thinly slice.
• Cut mild chorizo into 1cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and pineapple and cook until browned, 5-6 minutes.
• Meanwhile, in a medium bowl, add tomato, white wine vinegar, tear in coriander and season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread chipotle mayo over tortillas. Build tacos by filling with mixed salad leaves, avocado, tomato salsa, chorizo and pineapple. • Sprinkle over shredded Cheddar cheese to serve. Enjoy!
