Quick Chorizo Beef Tacos

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!