Chorizo Tacos with South-Western Guacamole
Ingredients
- 1 pound chorizo I used beef chorizo, but you can use pork, too
- 1 package Sabra Veggie Fusions South-Western guacamole
- 1/2 medium red onion diced
- 1/2 small head red cabbage shredded or sliced
- 1 medium tomato diced
- 6-8 radishes sliced
- 1 package Sabra Pico de Gallo
- 12-24 5- inch white corn tortillas
Instructions
- Heat a large skillet over medium flame and add the chorizo; break it up and cook until slightly crispy and cooked through, stirring frequently. Remove to a paper towel lined plate to drain the excess fat.
- Place the tortillas on a heatproof plate, cover with a damp paper towel, and microwave for 30 seconds. Or heat them over low flame on the stove, holding with tongs and turning often, until warm and slightly charred.
- Spread 1 Tablespoon Sabra Veggie Fusions Southwestern guacamole in the middle of 12 tortillas. Top with chorizo and any of the other toppings prepared. Fold and enjoy.
Notes
You can double up the tortillas for added structural integrity, or eat them singly. You'll need 12 if you eat them singly; 24 if you double them up.