Pork Chorizo Tacos with Cheddar Cheese & Marinated Radishes

Pork Chorizo Tacos

with Cheddar Cheese & Marinated Radishes

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

For bright contrast to these rich pork chorizo tacos, we’re making a zesty slaw by dressing crunchy cabbage with creamy mayonnaise, fresh orange juice, and fragrant oregano.

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ingredients
Pork Chorizo Tacos with Cheddar Cheese & Marinated Radishes
Title
  • 10 oz Pork Chorizo
  • 4 Flour Tortillas
  • 1 Yellow Onion
  • 1 Navel Orange
  • ½ lb Green Cabbage
  • 3 oz Radishes
  • 2 cloves Garlic
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Rice Vinegar
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Mayonnaise
  • 1 tsp Whole Dried Oregano
  • 2 tsps Honey
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Halve the orange crosswise; squeeze the juice into a bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
2 Make the slaw:

Meanwhile, in a large bowl, whisk together the mayonnaise, oregano, and 2 tablespoons of orange juice. Add the sliced cabbage and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chorizo:
3 Cook the chorizo:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, diced onion, and chopped garlic. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the tomato paste and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the remaining orange juice (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the cheesy tortillas:
4 Make the cheesy tortillas:

Line a sheet pan with foil. Place the tortillas on the foil; evenly top with the grated cheese. Toast 2 to 3 minutes, or until the tortillas are heated through and the cheese is melted. Remove from the oven.

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the cheesy tortillas, cooked chorizo, and marinated radishes (discarding any liquid). Serve the tacos with the slaw on the side. Enjoy!

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Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Halve the orange crosswise; squeeze the juice into a bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the slaw:

Meanwhile, in a large bowl, whisk together the mayonnaise, oregano, and 2 tablespoons of orange juice. Add the sliced cabbage and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the chorizo:
3 Cook the chorizo:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, diced onion, and chopped garlic. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the tomato paste and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the remaining orange juice (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the cheesy tortillas:

Line a sheet pan with foil. Place the tortillas on the foil; evenly top with the grated cheese. Toast 2 to 3 minutes, or until the tortillas are heated through and the cheese is melted. Remove from the oven.

Make the cheesy tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the cheesy tortillas, cooked chorizo, and marinated radishes (discarding any liquid). Serve the tacos with the slaw on the side. Enjoy!