Pineapple & Chorizo Tacos with Red Cabbage Slaw

While I was visiting a friend in Baltimore this summer, we got lunch at this cute little food truck called Gypsy Queen Cafe.  The menu looked incredible, and after much deliberation, I settled on the Chorizo & Pineapple taco.  It sounds like an odd combination, but I love spicy and sweet foods paired together.  After the first bite, I vowed to recreate it when I got back home!  Using red cabbage to make a slaw instead of as raw garnish was my idea, but feel free to just use lettuce if you aren't keen on cabbage.

Ingredients for the slaw:

• 1/2 small head of red cabbage
• 2 tbsp sugar
• 3/4 tsp kosher salt
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• freshly ground black pepper, to taste

Cut the cabbage into thin ribbons, then toss in a colander with the sugar and salt.  Let it sit for at least 30 minutes and up to a few hours to drain off excess water and slightly wilt the cabbage.  When the cabbage is ready, whisk the lime juice, vinegar, vegetable oil and pepper together.  Don't consider adding any extra salt or sugar until you have tossed the cabbage into the dressing, and tasted for seasoning.  Let the slaw sit at room temperature while you prepare the rest of the tacos.  


Ingredients for 4 tacos:

• 2 chorizo links, casings removed
• 1/3 cup diced pineapple (canned or fresh is fine)
• 1 tbsp tomato paste
• 1/4 cup minced onion
• Red Cabbage Slaw (from above)
• small tortillas or taco shells, for serving

In a skillet over medium-high heat, break the sausage up into smaller pieces to brown it.  When the meat is almost cooked through, add the minced onion and cook until slightly tender.  Next, add the pineapple, stirring to incorporate the flavors in the skillet.  Finally, add the tomato paste and stir.  Turn the heat down and continue to stir.  Taste the filling for seasoning (either for more salt or some hot sauce for more heat).  Immediately serve in warm soft tortillas or taco shells with a spoonful of the crunchy red cabbage slaw.  Enjoy!