In a skillet over medium heat, crumble and cook the chorizo until browned. Add taco seasoning and water, stirring to combine. Simmer for 10 minutes until thickened.

Napa Sundried Tomato Slaw

Prepare the Slaw

In a large bowl, combine napa cabbage, sundried tomatoes, and red onion. In a small bowl, whisk together apple cider vinegar, olive oil, salt, and black pepper. Pour over the slaw and toss to combine.

Horseradish Sour Cream

Make the Sour Cream

In a bowl, mix together sour cream, prepared horseradish, and lemon juice until smooth.

Fried Jalapenos

Fry the Jalapenos

In a mixing bowl, combine flour, cornstarch, baking powder, and cold water to form a batter. Heat oil in a frying pan over medium-high heat. Dip jalapeno slices in batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Taco Assembly

Assemble the Tacos

Warm the corn tortillas in a skillet. Fill each tortilla with the chorizo mixture, top with napa slaw, a dollop of horseradish sour cream, and crispy fried jalapenos. Serve immediately.