About this recipe
This recipe might seem too simple, or you might not quite imagine how it tastes. But let me tell you, these red cabbage and chorizo tacos with only two ingredients are incredibly delicious.
This is a recipe my family made when I was growing up, and now I make it all the time. It’s ready in 15 minutes, everyone loves it, and you can serve it with corn tortillas or flour tortillas for burritos. If you love red cabbage, try my red cabbage salad as well.
Ingredients
- Chorizo. I use soy chorizo (my favorite is the one from Trader Joe’s), but you can use any vegan chorizo or regular pork chorizo if you prefer.
- Red cabbage. You can use red cabbage or any other cabbage. This recipe works with everything from Brussels sprouts to green cabbage.
How to make red cabbage and chorizo tacos
Slice the red cabbage as thin as you can. Remove the chorizo from its casing.
Add the chorizo to a skillet, then add the cabbage and a teaspoon of salt. Stir constantly until the cabbage is fully cooked and reduced by half, about 10 minutes.
That’s it. Make your tacos and serve with your favorite salsa. I love them with salsa verde or salsa de tomatillo y chipotle.
Tips
- Slice the cabbage as thin as possible for the best texture.
- You can use a food processor with the slicing attachment if you want it done faster.
- Remove the outer leaves and cut out the core before slicing.
- For more protein, add refried beans on the side or spread them on the tortilla before adding the filling.
- Other great toppings: diced avocado, crumbled queso fresco, pickled onions, or a squeeze of lime.
More chorizo recipes
Cabbage Chorizo Tacos
Equipment
- 1 Skillet
Ingredients
- 6 oz soy chorizo
- 4 cups sliced red cabbage
- 1 teaspoon kosher salt
Instructions
- Slice the red cabbage as thinly as you can.
- Remove the chorizo from its plastic casing.
- In a skillet, add the chorizo, cabbage, and teaspoon of salt. Stir constantly until the cabbage is fully cooked. The cabbage should reduce by half.
- Prepare the tacos with corn tortillas and serve with Mexican green salsa.
Notes
- Remove the outer leaves.
- Cut the cabbage in half: With the stem facing down, cut the cabbage into two halves, from the top to the base. If the cabbage is very large, you can cut each half again to obtain quarters.
- Remove the core: Place each cabbage half cut-side down on the cutting board. Cut diagonally around the core (the solid part at the base of the cabbage) and remove it.
- Slice the cabbage: Now, with the flat area of the cabbage facing down for stability, start slicing the cabbage into thin or thick strips, as you prefer. Use of a food processor: If you prefer a quicker method and have one on hand, you can use a food processor with a slicing attachment to cut the cabbage into uniform strips.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.