Dairy-Free Chorizo and Potato Breakfast Tacos

Ingredients

• about 340 g Chorizo (soy-based)
• about 680 g Potatoes
• 1 medium Onion
• 1 medium Bell pepper
• 2 tbsp Taco seasoning
• 12 Corn tortillas
• 0.5 cup Dairy-free sour cream
• 1 Avocado
• 0.25 cup Cilantro
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 680 g of potatoes into 1.27 cm cubes. Dice the 1 medium onion and the 1 medium bell pepper. Measure out the 2 tbsp of vegetable oil, 2 tbsp of taco seasoning, 0.5 cup of dairy-free sour cream, 1 tbsp of lime juice, and 0.25 cup of cilantro. Slice the 1 avocado.
2. 2Heat the 2 tbsp of vegetable oil in a large skillet over medium heat (176.7°C / 175°C). Add the cubed about 680 g of potatoes and cook, stirring occasionally, for about 10 minutes, or until they begin to soften and turn golden brown.
3. 3Add the diced 1 medium onion and the diced 1 medium bell pepper to the skillet with the potatoes. Continue to cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
4. 4Add the about 340 g of chorizo (soy-based) and the 2 tbsp of taco seasoning to the skillet. Cook, breaking up the chorizo with a spoon, for about 5 minutes, or until the chorizo is heated through and no longer pink. The mixture should be fragrant.
5. 5While the chorizo mixture is cooking, warm the 12 corn tortillas. You can do this by heating them briefly in a dry skillet, in the microwave, or wrapped in a damp paper towel in the oven at 175°C for a few minutes until pliable.
6. 6Assemble the tacos: Spoon the chorizo and potato mixture into the warmed 12 corn tortillas.
7. 7Top each taco with the 0.5 cup of dairy-free sour cream, slices of the 1 avocado, a sprinkle of the 0.25 cup of cilantro, and a squeeze of the 1 tbsp of lime juice. Serve immediately.

Substitutions

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