Dried chorizo won’t work in this recipe but you can find raw chorizo sausages at any good supermarket.
olive oil for cooking
1 tablespoon cumin seeds
1 tablespoon smoked paprika
500 grams raw chorizo sausages
12 spring onions, trimmed
8-12 green chillies (medium heat)
12 corn tortillas
6 radishes, thinly sliced
½ brown onion, finely chopped
½ cup roughly chopped coriander leaves and stems
2 tablespoons lime juice
chipotle hot sauce and lime wedges, to serve
Preheat the barbecue to a medium heat. If your barbecue doesn’t have a hotplate, use a cast iron skillet on the barbecue grill.
Heat 1 teaspoon olive oil on the barbecue hotplate and add the cumin seeds and paprika. Remove the sausage meat from its casing and add to hotplate. Fry for 5-8 minutes, breaking up the clumps of sausage meat as you stir.
Lightly toss the spring onions and green chillies in olive oil. Grill for 1-3 minutes on each side or until soft and charred. Remove from barbecue, then slice the spring onion into 2cm pieces.
Grill the corn tortillas until soft and just beginning to colour. Remove from heat and place in a tea towel to keep warm.
Toss the radishes, onion and coriander with the lime juice.
To serve: Fill the tacos with chorizo, spring onions, chillies, radish, onion and coriander and serve with chipotle hot sauce and lime wedges.