Ingredients Jump to Instructions ↓

  1. oil , for frying

  2. 200 g fresh, raw, chorizo , crumbled

  3. 1 red onion , finely chopped

  4. 2 cloves garlic , finely chopped

  5. 1/2 tsp smoked paprika

  6. 1 big pinch crumbled dried chipotle chilli , (or more if you like it hotter)

  7. 1/2 tsp ground cumin

  8. 1/2 tsp ground coriander

  9. 1 tsp dried oregano

  10. 400 g cooked turkey meat , shredded

  11. 6 ripe plum tomatoes , diced

  12. 1 red onion , diced

  13. 1 red chilli , finely chopped

  14. small handful fresh coriander , finely chopped

  15. squeeze lime juice

  16. 1 avocado , halved and sliced

  17. 200 g feta cheese , crumbled

  18. small bowl fresh coriander leaves

  19. 100 ml soured cream

  20. handful pickled jalapeño peppers

  21. limes , cut into wedges

  22. 8 small flour tortillas , warmed

Instructions Jump to Ingredients ↑

  1. Heat a little oil in a heavy-based frying pan, add the chorizo, onion and garlic and fry for 5-8 minutes until the oil comes out of the chorizo and the onions are cooked.

  2. Add the paprika, chilli, cumin, coriander and oregano and fry for a further 2 minutes, adding a little water if the mixture starts to become too dry or burn.

  3. Add the shredded turkey and continue to cook on a low heat for another 5 minutes, then remove from the heat and put into a serving bowl.

  4. For the Pico de gallo salsa: combine the tomatoes, onion, chilli and coriander in a serving bowl. Add a squeeze of lime juice, and salt and freshly ground black pepper to taste.

  5. To serve, put all the accompaniments into separate serving bowls and arrange on the table with the turkey mix and salsa. Everyone make up a warm tortilla with their own choice of fillings.


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