Chorizo Smash Taco Recipe
nappa sundried tomato slaw, horseradish sour cream, crispy fried jalapeno
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Ingredients
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Taco Filling
Nappa Sundried Tomato Slaw
Horseradish Sour Cream
Crispy Fried Jalapenos
Method
Taco Preparation
- 1
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 8-10 minutes. Drain excess fat and set aside.
- 2
Make the Slaw
In a large bowl, combine the shredded Napa cabbage, chopped sundried tomatoes, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine.
- 3
Prepare the Horseradish Sour Cream
In a small bowl, mix together the sour cream, prepared horseradish, lemon juice, and salt. Adjust seasoning to taste.
- 4
Fry the Jalapenos
In a bowl, combine flour, cornstarch, and water to create a batter. Heat oil in a deep pan over medium-high heat. Dip sliced jalapenos in the batter and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 5
Assemble the Tacos
Warm corn tortillas in a dry skillet or directly over the flame. Fill each tortilla with chorizo, top with the Napa sundried tomato slaw, a dollop of horseradish sour cream, and finish with crispy fried jalapenos.