Soft turkey tacos with feta and chorizo

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.

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.

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.

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.

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.