Potato & Soy Chorizo Tacos (Vegetarian)

13 June 2014
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Potato & Soy Chorizo Tacos (Vegetarian)

I tell you no lies, these are the yummiest, healthy, home-made potato tacos I have ever had. I have tried numerous recipes over the last few years & I have finally come up with this vegetarian/easily made vegan yumminess below :)

Potato Taco

Potato Taco

Potato & Soy Chorizo Tacos (makes 6 tacos, serves 2)

4 Organic Red Potatoes

4 cloves of Garlic, minced or chopped

Olive OIl

1/2 cup (more or less to desired consistency) of Almond Milk, warmed

1 tablespoon of Butter (optional)

Salt, to taste (I exclusively use Himalayan salt)

Lemon Pepper, to taste

1/4 cup chopped Onions

4 oz Soy Chorizo (Trader Joe's brand is super yummy)

Mexican Shredded Cheese (optional)

1 to 2 Avocados, sliced

Cilantro

Salsa (I take the easy way & buy TJ's yummy Salsa Especial in the refrigerated section)

6 Corn Tortilla Shells (I love Trader Joe's organic corn tortilla shells)

Wash the potatoes & cut in half. Place in a pot with water covering all the potatoes, bring to a boil & cook for another 30 minutes until easily pierced with a fork. 

Meanwhile, chop up the cloves of garlic to desired consistency, minced is always safe, but for the mashed potatoes I don't mind it being a bit of a chunkier mince/chop. Saute the garlic in a good amount of olive oil for about 3 minutes being careful not to burn them. Turn off the flame & let sit in oil until the potatoes are done.

Drain the potatoes & place in a bowl. Pour the sauted garlic & oil into the bowl along with the optional tablespoon of butter & 1/2 cup of warmed almond milk. Mash & mix together with a potato masher. Add salt & lemon pepper (or regular pepper) to taste. One filling done, now put aside.

I use the same pan I used to saute the garlic & add a little oil to cook up the onions on medium high for 3 minutes. Then add the soy chorizo. It is technically already cooked, so I cook it for about 5 minutes, or to your desired consistency & taste. Second filling done, put aside.

I warm the shells on a baking sheet in a preheated oven for 2-3 minutes, then start filling. Start filling a little less than 1/2 the shell with the mashed potatoes. Add a thin layer of soy chorizo (or to taste, but not too much, this stuff is pretty flavorful) which should now make up half of the shell. Add an optional layer of mexican cheese. Then add 2 slices of avocado across the top. 2 stems with leaves of cilantro across the top & a layer of salsa to top it all off! Enjoy <3

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