Charred Chorizo & Pineapple Tacos
With Zesty Salsa, Chipotle Drizzle & Garlic Aioli
- Milk
- Wheat
- Gluten
- Eggs
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
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 packet
Shredded Cheddar Cheese
(Contains: Milk)
200 g
Mild Chorizo
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1
Lime
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 tin
Pineapple Slices
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition
Cooking Steps
• Drain pineapple slices and roughly chop. Slice lime into wedges. Roughly chop tomato and mild chorizo.
• 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, combine tomato and a good squeeze of lime juice. Tear in coriander and season with salt and pepper. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Spread garlic aioli over tortillas. Build tacos by filling with mixed salad leaves, mashed avocado, tomato salsa, chorizo and pineapple. • Sprinkle over shredded Cheddar cheese to serve. Serve with any remaining lime wedges. Enjoy!
