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+ servings
Purple Cabbage laves make an excellent shell for these chorizo cabbage tacos

Chorizo Cabbage Tacos

Taking tacos to the next level with purple cabbage shells and heritage raised chorizo. These tacos are creamy, savory, and fresh with just the right amount of spice. Who said tacos couldn't be clean? 
Course Main Course
Cuisine American, dairy free, gluten free, grain free, Mexican, paleo, sugar free
Servings 2 people


Cabbage Chorizo Tacos

  • 1 head purple cabbage (to make the taco shells, you'll use for leaves, you will have leftover cabbage)
  • 1/2 package Mulay's Chorizo Sausage 1/2 lb
  • 1 cup raw spinach
  • 3 tbsp hummus i used Hope Black Garlic hummus
  • 1 tbsp cilantro for garnish
  • 1 lime optional for garnish
  • hot sauce optional for garnish

Creamy Avocado Cilantro Sauce

  • 1/2 avocado
  • 1/4 cup cilantro
  • 1/2 lemon or lime
  • 1/4 cup coconut milk use from a can, not lite
  • 1/4 cup water
  • pinch salt optional


  • Add chorizo to skillet on the stove top on medium-low heat. Using a wooden spoon, break apart into pieces about 1" big. Keep an eye on this while you do the next three steps, stirring occasionally so the sausage is evenly cooked. The sausage will cook for 10-15 minutes or until there is no visible pink. 
  • Meanwhile, slice the bottom off of a head of cabbage. Then carefully remove each leaf and set aside. These will be your taco shells
  • Mix all ingredients for creamy avocado cilantro cream sauce in blender and pulse until smooth. Add additional water if you prefer a thinner consistency
  • Slice lime into quarters and coarsely chop cilantro for garnish
  • Remove sausage from pan onto the plate. Make sure there is no more visible pink in the meat. 
  • Assemble the tacos by laying out all cabbage leaves. Spread spinach leaves evenly between tacos. Top with Chorizo. Spoon hummus to one side of chorizo in line, then creamy avocado cilantro sauce on the other side. 
  • Garnish with lime wedges, fresh cilantro, and hot sauce if desired. 
  • Serve and enjoy!


I call for one full head of cabbage, even though you won't use the entire head of cabbage because this will not work with a head of cabbage that has already been sliced in half or quartered. 
I assume two hearty tacos per person in this recipe. You can easily create more for the number of people you intend to serve.  
These tacos also store well, since the cabbage does not get soggy. Throw leftovers in a tupperware and take them to the office for lunch the next day,