Chorizo Kebab Soft Taco

Chorizo kebab soft taco, charred corn and capsicum salsa with smoky mayonnaise and avocado.

  • 20min
  • 5 mins
  • Easy

What you will need

  • 1 tbsp oil
  • 2 - 3 corn cobs or 1 tin corn kernels, drained and rinsed
  • 1 large roasted red capsicum in oil, drained and finely chopped
  • ½ red onion, finely chopped
  • 1 - 2 tbsp lemon or lime juice
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chopped coriander or basil
  • salt and pepper
  • ½ cup mayo
  • 2 tsp smoked paprika
  • 1 clove garlic, crushed
  • lemon juice to taste
  • 2 pack Hellers chorizo kebabs
  • 10 small tortillas
  • 2 avocados, sliced
  • coriander or basil leaves
  • Lemon or lime wedges


  1. Salsa - Heat a fry pan on a medium high heat with the oil and add the corn kernels. Cook the corn until slightly charred, put aside to cool. In a bowl add the cooled corn, finely chopped charred capsicum and red onion. Add the lemon or lime juice, olive oil and chopped coriander or basil, season well. Set aside.
  2. Smoky Mayonnaise - Mix the mayonnaise with the smoked paprika, garlic and squeeze in a little lemon juice to taste.
  3. Cook the Chorizo kebabs on the BBQ or in a fry pan or on a grill.
  4. Warm the tortillas to pack instructions.
  5. Spread some mayonnaise on the base of each tortilla, followed by the salsa and avocado slices. Top with the hot chorizo kebabs, a few leaves of coriander or basil, and a squeeze of lemon or lime.
  6. Makes 10 small tortillas.