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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
• 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.
• 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.
• 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.
• 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!)
- 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.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the pork.