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)
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
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!