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 bursting with plant power, thanks to creamy avocado and earthy mushrooms. Cooks’ Ingredients Mexican Style seasoning brings bold Mexican flavours straight to your kitchen, no weighing, measuring or endless chopping required. Stock up with our Mexican sauces and meal kits, then let our Mexican recipes do the rest.

4.5 out of 5 stars(6) Rate this recipe

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.