hands down one of the best tacos I’ve ever had, not only are these perfect for breakfast, brunch, lunch and dinner but there are so many ways you can make these without having to suffice for anyones dietary restrictions! I used trader joes soy chorizo, but you can regular chorizo or even tofu! If you use tofu please check out the notes section in the recipe for additional tips on how to cook and season it so it taste just like chorizo.
You can use the filling to make these into breakfast burritos on the go or taquitos! The filling and chutney is so versatile you’ll find so many other ways to incorporate it into your salads, sandwiches or even wraps!
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chorizo and potato tacos with avocado chutney
Ingredients
Avocado chutney
- 1 Avocado
- 1 cup water
- ½ onion roughly chopped
- ¼ cup cilantro roughly chopped
- 2 tsp lemon juice
- 2 cloves of garlic roughly chopped
- salt and pepper to taste
Chorizo potato tacos
- 2 large Potatos diced with or without skin
- 1 package Chorizo (remove casing) or soy chorizo
- ½ onion diced
- ¼ cup cilantro finely chopped
- 1 tbsp taco seasoning
- 3 tbsp oil
- salt and pepper to taste
- 10-12 small tortillas
Instructions
Avocado chutney
- Place everything in a blender or food processor and blend until you have a smooth consistency. Set aside until ready to use.
Chorizo potato tacos
- Heat the the oil in a large pan over medium high heat, add the potato and cook until lightly golden brown on all sides, seaon with salt, pepper and taco seasoning.
- Remove the cooked potatoes and add in the chorizo, cook until golden brown and set aside.
- Assemble the tacos: layer in the chorizo + potatos into the tortilla and drizzle in the avocado chutney, diced onions, and garnish with cilantro. Enjoy!
Notes
- To make tofu soy chorizo at home, simply drain the tofu and crumble it into small pieces, add it to hot skillet with some oil and sprinkle in some salt and 3 tsp smoked paprika, cumin and garlic powder.
