Mexican · Dinner
Chorizo and Potato Tacos (Gluten-Free)
Griddled corn tortillas hold crumbled pork chorizo browned with potato, onion, and garlic, seasoned with cumin and chili powder. Finished with cilantro and lime, the filling balances rendered chorizo fat against tender potato, delivering a smoky, spiced street-taco style plate that is naturally gluten-free.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
576Calories
20.1gProtein
34.8gFat
45.2gCarbs
5gSugar
7.9gFiber
1087mgSodium
84mgChol
11.8gSat Fat
1089mgPotassium
89mgCalcium
3.4mgIron
1.1mcgVitamin B12
26mgVitamin C
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Peel and dice the potato into small cubes, finely chop the onion, mince the garlic, and crumble the chorizo from its casing.
2
Brown
Heat oil in a skillet over medium heat, add the onion and cook 3 minutes until softened. Add chorizo and cook 6 minutes, breaking it apart, until deep red-brown.
3
Fry
Add potato, garlic, cumin, and chili powder. Fry over medium-high heat for 5 minutes, tossing occasionally, until edges crisp and turn golden.
4
Plate
Warm tortillas in a dry skillet over medium heat for 20 seconds per side until pliable. Divide filling between tortillas, top with cilantro and avocado, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh Mexican pork chorizo
- 11 oz311g potato
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 2 tsp2 tsp vegetable oil
- 44 corn tortillas (12-inch)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 11 avocado
