Mushroom, Potato and Chorizo Tacos
The potatoes, chorizo and mushroom all work perfectly together to give you a filling taco that isn’t greasy but filling.
Servings: 6 servings
Ingredients
- 2 medium red-skin potatoes cut into ½-inch cubes about 1 ½ cups
- 6 ounces Mexican chorizo sausage casing removed
- 1 small yellow onion finely chopped
- 10 ounces baby bella or cremini mushrooms thinly sliced
- 12 soft corn tortillas
Optional Toppings:
- Lime
- Cilantro
- Cotija Cheese
- Salsa
Instructions
- In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
- In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
- Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
- Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
- Reduce the heat to low and set aside.
- Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
- Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.
Notes
Go wild with your toppings! Guacamole is a must for me.
Nutrition
Calories: 224kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 648mg | Fiber: 5g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg