Charred Spring Onion and Chorizo Tacos

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.