Creamy curried chicken & rice soup
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Chorizo & red cabbage tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small red cabbagefinely sliced
- 3 limesjuiced
- 1 small bunch of corianderfinely chopped
- 2 tbsp olive oil
- ¾ of a 250g chorizo ringchopped
- 2 red onionsfinely sliced
- 2 large pepperssliced
- 2 large garlic clovescrushed
- 2 tsp hot smoked paprika
- 2 x 400g cans pinto beansdrained and rinsed
- 8 small soft corn tortillas
- 1 ripe avocadocubed
Nutrition: Per serving
- kcal771
- fat37g
- saturates10g
- carbs72g
- sugars16g
- fibre14g
- protein30g
- salt3g
Method
step 1
Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
step 2
Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together.
step 3
Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado.
