Plant based Chorizo and Potato Tacos 4 Corn tortillas 2 Plant based chorizo sausages cut into 1/2 inch slices (92g each) 40g (about 3/8 cup) diced russet potatoes 1 tsp onion powder 1/2 tsp chili powder 1/2 tsp Cumin 1/4 tsp Adobo seasoning or 1/8 tsp garlic salt Red Chili flakes (optional) Cilantro to liking Mexican hot sauce (Valentina or Cholula) Optional toppings Plain nonfat Greek Yogurt Diced Onion Directions Heat a medium size skillet and coat with non stick spray. Add potatoes and 1/2 cup of water. Cover and cook until potatoes become soft stirring occasionally. Once potatoes become soft add chorizo with another 1/4 cup of water. This will help soften the chorizo and make breaking it down easier. Cook on low to medium heat for about 3 minutes stirring occasionally. Next, start breaking up your chorizo sausage and potatoes by mashing with potato masher being careful not to over mash your potatoes. You still want your potatoes chunky just not smooth. Once you breakdown all your chorizo add seasonings. If all your water has absorbed add another 1/4 cup or just enough so your taco filling doesn't become dry. I like to also add a drizzle of Mexican hot sauce like Valentina or Chulula for extra flavor to my chorizo filling. Serve with warm corn tortillas and top with onion, cilantro, and a squeeze of lime or your choice of toppings! My toppings for these tacos were red onion, guacamole, lettuce, cilantro, and for a healthier version of sour cream or crema I used non fat plain Greek yogurt and thinned it with a little bit of water and lime juice. ¡ Disfrute de su comida! Makes 2 servings Tacos per Serving: 2 Macros per serving (without toppings) 30P/11F/31C Calories: 347
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