Avocado & chorizo tacos

Name: Avocado & chorizo tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp cider vinegar; 1 tsp clear honey; 1 red onion, ½ finely sliced, ½ finely chopped; 1 Perfectly Ripe Avocado; 1 tbsp olive oil; 200 g pack No.1 British Woodland Mushrooms, thickly sliced; 250 g pack British large flat mushrooms, thickly sliced; 1 tsp Cooks’ Ingredients Mexican Style Seasoning; 30 g Cooks’ Ingredients Chorizo Crumb; 8 soft taco wraps; 1 large handful/s coriander leaves

These speedy tacos are full of plant varieties, thanks to the avocado and mushrooms.

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Healthy

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Pluscooling time

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2 tbsp cider vinegar
1 tsp clear honey
1 red onion, ½ finely sliced, ½ finely chopped
1 Perfectly Ripe Avocado
1 tbsp olive oil
200g pack No.1 British Woodland Mushrooms, thickly sliced
250g pack British large flat mushrooms, thickly sliced
1 tsp Cooks’ Ingredients Mexican Style Seasoning
30g Cooks’ Ingredients Chorizo Crumb
8 soft taco wraps
1 large handful/s coriander leaves

In a small bowl mix the vinegar, ½ tsp honey and a pinch of salt. Stir in the sliced onion and set aside to quick-pickle. Mash the avocado in a small bowl, then stir in the finely chopped red onion and 1 tsp of the onion pickling liquid; season and set aside.
In a large frying pan, heat the oil over a high heat. Fry all the mushrooms with a pinch of salt for 7-8 minutes, stirring regularly, until they have released any excess liquid. Stir in the Mexican-style seasoning and chorizo, then cook for 2-3 minutes until everything is golden. Finally, stir in the remaining ½ tsp honey, then take off the heat. Meanwhile, heat the wraps according to pack instructions.
Serve the tacos filled with the mushroom mixture, avocado, pickled onions and coriander leaves.