I still have some chorizo left in the fridge, it’s like never ending. Don’t get me wrong, I love chorizo. It’s just that it’s so flavorful a little goes a long ways, so there’s quite a bit left.
Today, I made potato and chorizo tacos. In a blue corn taco shell, because I like my tacos to be crunchy. Topped with shredded baby romaine and grated carrots in place of the cheese. I also plopped on a dollop of soy yogurt, instead of sour cream (after I already took the picture and started eating. I forgotten had some in the back of the fridge). So good.
Can’t believe I still have enough chorizo for at least one more meal.
Potato and Chorizo Tacos
Makes about 8 tacos
2 medium red potatoes, peeled and cut into cubes
1/2 small white onion, finely chopped
3 ounces vegan chorizo
1 teaspoon olive oil
1 box of blue corn taco shells
1 medium carrot, grated
1 head baby romaine lettuce, shredded
Place potatoes in a pot and just cover with water. Bring to a boil and reduce the heat to low, cook for 15-20 minutes until tender. Drain and set aside. When cool enough to handle, smash with a fork.
Heat a large non-stick skillet to hot, add the oil and the onions. Cook for about 30 seconds and then add the chorizo. Break up the large chunks and mix well with the onions. Cook until the onions are translucent. Add the potatoes to the skillet and mix well.
Heat up the taco shells according to the package directions. Fill the shells with the potato mixture and topped with the lettuce and carrot.