Taco Night: Beef & Chorizo Tacos

Guide generated from: “The Beef & Chorizo Tacos I Make On Repeat” — Marion's Kitchen (Marion Grasby) · 8 min 33 s · Step timestamps come from the video's own transcript; quantities checked against Marion's written recipe on marionskitchen.com. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Marion's written recipe (serves 4)

Green pico de gallo: 250 g (about 2 large) green tomatoes, finely chopped — we use red Truss or Field Tomatoes, see Step 1 · ½ small onion, finely chopped · 1 green jalapeño, finely chopped · 1 garlic clove, finely grated · juice of 1 lime (about 2 tbsp) · 1 tsp sea salt · 3 tbsp finely chopped coriander
Sour cream ‘crema’: ¼ cup sour cream · ¼ cup water
Taco filling: 2 fresh chorizo sausages (or keep it all-beef — see Step 3) · 1 tbsp vegetable oil · 300 g beef mince · ½ can chickpeas, drained (about 125 g) · 1 tsp smoked paprika · 2 tsp ground cumin · 1 tsp garlic powder · ½ tsp sea salt
To serve: 12 warm corn tortillas or hard taco shells · ½ iceberg lettuce, finely sliced · 1 cup grated cheddar · your favourite hot sauce (optional) · extra coriander (optional) · lime wedges

🥕 From your box & our makers

Truss Tomatoes / Tomatoes - Field, Onion - Brown, Garlic - Imported, Chillies - Green - long, Coriander (bunch) (or Mint for the coriander-averse), Limes - 5 pack, Iceberg Lettuce - Local — the salsa and serving heroes, all in the shop
Build-your-own extras: Avocado - Hass (smashed), Corn Cobb - Local (charred), Capsicum - Red (strips), Cucumber - Lebanese (sticks — the kids' plate)
Our beef — grass-fed & finished on the Mornington Peninsula, sold as monthly pre-order packs: the mince comes from your pack
Mumma Made Smokey Tomato & Chilli Chutney — the grown-ups' hot-sauce stand-in, made locally

🧰 Equipment · ⏱ Timing

A wok (or your biggest, heaviest frying pan) and a spatula — plus a potato masher for the chickpea smoosh, and two small bowls for salsa and crema
About 25–30 minutes end to end: salsa and crema first, then roughly 10 minutes of hot-wok work (Marion's page doesn't list times — this is our estimate)
Serves 4 — about 12 tacos. Leftover filling keeps 2–3 days in the fridge and reheats brilliantly: next-day nachos or a lunch wrap