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.
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These looks so colorful and yummy!! I LOVE VEGAN MEXICAN FOOD!! :) This is my kinda meal!
I agree with Lauren, so colorful! Love it :)
sounds amazingly fantastic!! i looove tacos. i usually make them with soft tortillas. i love your blue corn shells :)
I made these two nights ago. Thanks for sharing the recipe, it was quick and tasty! I didn’t ask my hubby to photograph the finished product though. (Didn’t look so hot.) If I make this again (and I think I will…there’s more soy chorizo in the fridge,) I’ll post the results.
Ciao!
Faith
How nifty, I’ve actually never seen a blue taco shell before. Admittedly, I rarely buy them or make tacos, but I would totally go for these!
Lauren – Me too! Mexican food is tasty! :-)
Whitney @ Lettuce Love – Thanks!
Sophie – The tacos would be good with soft tortillas but I do like the crunch. :-)
Faith – Glad you like it! The chorizo goes a long ways, doesn’t it?
Hannah – Blue corn taco shells are available at Whole Foods. Since I’m in California, tacos are pretty big over here as is Mexican food in general.
What a beautiful, colorful photo! I like the idea of using potatoes in tacos, thanks for sharing the recipe!
I’m a fan of vegan chorizo, and these tacos look fantastic in the blue corn tortillas!
I just finished scarfing these down and they were amazing! THANK YOU!
I used the uptons chorizo seitan and thought it was great. Mine was not orange like yours, it was mainly white(potatoes) with flecks of the orange seitan.