Chorizo and Sweet Pepper Tacos
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Chorizo and Sweet Pepper Tacos

Chorizo and Sweet Pepper Tacos

with Lime Crema and Salsa Fresca

A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with chorizo, zesty lime crema and homemade salsa fresca.

Tags:
Family Friendly
Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

250 g

Chorizo Sausage, uncased

2 unit(s)

Tomato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Lime

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sour Cream

(Contains Milk)

7 g

Cilantro

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Pepper*

0.13 tsp

Salt*

½ tsp

Sugar*

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Nutrition Values

Calories920 kcal
Fat55 g
Saturated Fat20 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber8 g
Protein39 g
Cholesterol115 mg
Sodium2100 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium450 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Prep and make salsa fresca
1
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then cut onion into 1/4-inch slices. Finely chop one-quarter of the onions. Reserve remaining onions for step 2.
  • Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Roughly chop cilantro,
  • Cut tomatoes into 1/4-inch pieces.
  • Add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a small bowl.
  • Season with salt and pepper, then stir to combine. Set aside.
Cook veggies
2

• Heat a large non-stick pan over medium-high heat.

• When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.

• Cook, stirring often, until tender and beginning to brown, 5-6 min.

• Add half the Mexican Seasoning. Stir to combine.

• Remove from heat, then season with salt and pepper.

• Transfer veggies to a small bowl.

Make lime crema
3

• Meanwhile, add sour cream, lime zest and half the cilantro to another small bowl.

• Season with salt and pepper, then stir to combine. Set aside.

Cook chorizo
4

• Reheat the same pan (from step 2) over medium-high.

• When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.

• Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-6 min.**

• Carefully drain and discard excess fat.

• Add remaining Mexican Seasoning.

• Cook, stirring often, until fragrant, 30 sec. Season with pepper, to taste.

Warm tortillas
5

• Just before serving, wrap tortillas in paper towels. (NOTE: For 4 ppl, divide tortillas into two equal stacks, then wrap in paper towels.)

• Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve
6
  • Top tortillas with chorizo and veggies, then spoon salsa fresca over top.
  • Dollop with lime crema and sprinkle with cheese.
  • Sprinkle remaining cilantro over top.
  • Squeeze a lime wedge over top, if desired.
Modularity step (under step 4)
7

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the pork.