Credit: Ryan Pfluger

Recipe Summary

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium. Brush the grill grates with oil. Brush the chorizo with the oil and sprinkle with the salt and pepper.

  • Grill the chorizo, uncovered, until thoroughly cooked, about 10 minutes, turning occasionally. Remove from grill and cut in half lengthwise.

  • Spread 1½ tablespoons Cilantro Cream on the cut sides of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top each with 1 table­spoon of cheese, 3 avocado slices, ¼ cup cabbage, and 4 or 5 radish slices. Cover with the top halves of the rolls and serve.

Chef's Notes

Cilantro Cream
Stir together 1 cup plain yogurt, ½ cup firmly packed chopped fresh cilantro leaves, 1 tsp. kosher salt, and 3 Tbsp. fresh lime juice. Other uses: Drizzle over nachos, dollop onto flaky white fish, or spread on a veggie burger.

Nutrition Facts

881 calories; fat 62g; saturated fat 21g; cholesterol 109mg; sodium 2576mg; protein 39g; carbohydrates 44g; sugars 7g; fiber 6g; iron 4mg; calcium 221mg.