It’s time for another speedy time challenge bonanza: tacos… in 15 minutes! Yep, we’re rocking the retro vibes and bringing back crunchy shells, filled with fresh toppings and a deliciously charred beef and chorizo mix that’s smoky and spicy. Nostalgia never tasted so good.
8 hard shell taco shells, to serve
1 cup grated cheddar
½ onion, finely chopped
2 cups finely sliced iceberg lettuce
Marion’s Kitchen Coconut Sriracha or your favourite hot sauce, to serve
Fresh tomato salsa:
250g (9 oz) cherry tomatoes, sliced
1 jalapeño chilli, finely chopped
2 tbsp lime juice
1 tsp sea salt
3 tbsp finely chopped coriander (cilantro)
Taco filling:
2 fresh chorizo sausages
300g (10.5 oz) beef mince
½ can chickpeas, drained
1 tsp smoked paprika
1 tbsp gochujang
1 tbsp finely chopped coriander (cilantro)
juice of half a lime
sea salt
Sour cream ‘crema’:
¼ cup sour cream
4 tbsp water
- Preheat oven to 180C/350F. Place a large frying pan over high heat.
- While waiting for the pan to heat up, make the tomato salsa. Combine all the ingredients in a bowl and mix until combined. Set aside for later.
- To cook the filling, squeeze out the chorizo meat from the sausage casings and add to the hot pan (discard the sausage casings). Use a spatula to break up the chorizo. Add the beef mince and break that up also. Leave the chorizo and beef alone (don’t stir it!) to sear for 4-5 minutes. Once you’ve got some lovely colour going on and it’s starting to smell like hamburgers, give it all a toss, then stir through the chickpeas and cook until the meat is cooked through and nice and charry.
- In the meantime, place the taco shells in the oven for about 5-6 minutes until crisped up and warmed through. You can also make the ‘crema’ by mixing the ingredients in a bowl until smooth. Set aside.
- Add the smoked paprika and gochujang to the taco filling and mix well. Toss through the coriander. Season with salt to taste.
- Take taco shells out of oven. To assemble, fill the taco shells with layers of cheese, beef mixture, tomato salsa and top with a sprinkling of onion and shredded lettuce. Drizzle with the crema and coconut sriracha or hot sauce. Serve and enjoy!
