This recipe for chorizo tacos with red cabbage is going to become one of your favorite vegan Mexican recipes. It is very quick to make (15 minutes), only requires two ingredients, and is perfect in a corn tortilla taco, burrito, or even on its own.
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
How to slice the cabbage?
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.