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CRISPY CHORIZO TACOS

with Piri Piri sauce, guacamole and lime

Preparation: 10 minutes
Cooking: 25 minutes
Rations: 2
Print recipe

Ingredients

  • 250g chorizo sausage meat
  • 1 shallot, thinly sliced
  • 1 white onion, chopped
  • 1 large bell pepper, diced
  • 100g grated cheddar cheese
  • 1/4 Piri Piri sauce, medium or hot
  • 1/4 cup cider or red wine vinegar 
  • 2-3 tbsp. water
  • 1 tsp. salt
  • 2 tbsp. white sugar
  • 2 avocados
  • 1 bunch cilantro
  • 1-2 limes
  • 1/2 cup sour cream or plain yogurt
  • Pickled jalapeños, to taste
  • Vegetable oil
  • Salt and pepper
  • 2 large tortillas, 10-12 inches
  • 1/4 cup Piri Piri sauce, medium or hot

Preparation

  1. Preheat the oven to 425°F.
  2. Heat a drizzle of oil in a large pan over medium-high heat.
  3. Cook half the white onion and the bell pepper for about 2-3 minutes. Add the chorizo meat and cook for about 4 minutes. Add salt and pepper to taste.
  4. Add the Piri Piri sauce and mix. Remove the skillet from the heat. Set aside.
  5. Put the vinegar, water, salt and sugar in a small saucepan and bring to a boil.
  6. When the mixture boils, remove the pan from the heat and add in the shallot. Let marinate.
  7. Place the tortillas on a baking sheet lined with baking paper. Garnish half of the tortillas with the chorizo mixture and the cheddar.
  8. Fold the tortillas to make half-moons. Brush the tops of the tortillas with the Piri Piri sauce. Bake in the oven for 12-15 minutes until browned. Once out of the oven, let the tacos rest for 2-3 minutes.
  9. Meanwhile, mash the avocado flesh using a potato masher. Add the rest of the chopped onion to taste, the cilantro, lime juice, salt and pepper.
  10. Mix.

Recipe
made with:

Spicy Piri-Piri Sauce

See product

Medium Piri-Piri Sauce

See product

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July 25, 2024

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