Jasmin Weston is a food content creator known online as ‘Jasmin Eats’.
She is known for her cooking videos and her videos where she tries all different takeaway food.
On Wednesday, she appeared on The Morning Show to make chorizo tacos.
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Follow her on TikTok or at her website.
Recipe below:
Chorizo Tacos with Slaw & Avocado Cream
Serves: 5 (makes 10 tacos) Prep time: 10 minutes Cook time: 10 minutes
6 chorizo sausages (500 g), skins removed
10 soft mini tortillas
1 lime, cut into wedges
AVOCADO CREAM
1 avocado
2 tablespoons Greek yoghurt or sour cream
juice of 1 lime
generous handful of fresh coriander leaves, plus extra to serve
sea salt and freshly ground black pepper
SLAW
2 tablespoons mayo
juice of ½ lime
sea salt and freshly ground black pepper
½ head of red cabbage, shredded
Method
1. Mise en place (get all your ingredients and equipment ready before you start).
2. Prepare the avocado cream by blending together all the ingredients in a blender or food processor until smooth and creamy. Taste and season accordingly. More salt? More lime? Remember Rule #6: Season, Taste, Season, Taste. Add a dash of water to loosen if needed.
3. In a separate bowl, prepare the slaw. I like to add and mix the dressing ingredients together first, so I can taste them before tossing in the cabbage and mixing until evenly coated. Adjust the dressing to YOUR liking.
4. Heat a frying pan over medium–high heat. Use your fingers to crumble the chorizo meat into the hot pan. If you don’t want to use your hands, use a potato masher to help break down the meat. Use a non-stick pan or a stainless-steel pan that has been made non-stick so you don’t have to use any oil. Chorizo is high in fat and will release all of its natural oils, which will help to cook the meat.
You’ll know the stainless-steel pan is non-stick and ready to use when water rolls and dances around the pan when placed over heat. If the water evaporates, it’s not ready.
5. Once the chorizo has cooked for about 6 minutes and has a slight char to it, heat the tortillas through, either in the microwave or on an open flame on the stovetop.
I like to heat tortillas over an open gas flame until they slightly char in certain areas. Trust me on this – it adds a different depth of flavour to the dish. Do this every time you use soft tortillas and thank me later.
6. Assemble the tacos with a good amount of the slaw and chorizo, topping with the avocado cream and extra coriander leaves. Serve with the lime wedges and devour!