1. In a bowl combine red onion, lemon juice, salt, pepper and half the olive oil, set aside to pickle for 20 minutes before mixing in the cucumber, and tomato
  2. In a frypan on medium-high heat add the remaining olive oil and stir in the chorizo for 2-3 minutes until cooked through and edges are a little crispy.
  3. To serve, heat tortillas on high heat in a dry pan (without oil) for 30-45 seconds, flipping 1-2 times until slightly golden, top with chorizo, pico de gallo and top with avocado, a squeeze of lime and coriander/cilantro.

To Serve:

Tortillas, Coriander/Cilantro, chopped, Lime


  • Juice of 1 Lemon
  • 1 small red onion, small dice
  • 1 Cucurrs, small dice
  • 2 Tbsp of Olive oil
    • 1 Avocado, sliced
    • 4oz Charley Chorizo
    • Pinch of salt & pepper  
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