Ingredients
Scale
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
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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
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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.
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Remove the cooked potatoes and add in the chorizo, cook until golden brown and set aside.
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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.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer, dinner
- Cuisine: Mexican
Keywords: Avocado chutney, chorizo potato tacos, tacos