Mexican · Dinner
Chorizo and Potato Tacos
Mexican corn tortillas filled with fresh pork chorizo browned with diced potato, seasoned with garlic, cumin, and smoked paprika, topped with onion and cilantro. A lower-calorie take on classic street tacos, served with lime.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
399Calories
24.5gProtein
19.3gFat
34.2gCarbs
3.1gSugar
5.4gFiber
751mgSodium
70mgChol
6.8gSat Fat
812mgPotassium
95mgCalcium
2.8mgIron
0.9mcgVitamin B12
16mgVitamin C
Goes well with
Mexican Lager Beer
local
Agua Fresca de Jamaica
international
low-calorie
high-fiber
low-cholesterol
low-calorie
Instructions
1
Prep
Peel and cut potato into 1/4-inch cubes, mince garlic, and finely dice onion so everything is ready before cooking.
2
Heat the olive oil in a nonstick skillet over medium-high heat for 1 minute, then add minced garlic and diced onion, cooking 2 minutes until softened.
3
Add chorizo to the skillet, breaking it apart with a spoon, and cook over medium-high heat for 5 to 6 minutes until browned and cooked through.
4
Stir in the potato, cumin, and smoked paprika; cook over medium heat for 3 minutes until potato edges crisp and spices coat evenly, then warm tortillas in a dry skillet 30 seconds per side until softened and lightly browned. Plate: Spoon chorizo mixture onto tortillas, scatter cilantro and tomato over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh Mexican-style pork chorizo, casing removed
- 7 oz200g potato
- 44 corn tortillas (each about 1 oz / 28g)
- 2 clove2 clove garlic
- 11 small onion (about 25g)
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp tomato
- 22 lime wedge
- a pinch of salt
