Vegan Chorizo and Potato Tacos

Ingredients

• 12 oz Vegan chorizo
• 2 medium Potatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1 tablespoon Olive oil
• 12 each Corn tortillas
• 1/4 cup Cilantro
• 1 each Lime

Instructions

1. 1Prepare your ingredients: Dice the 2 medium potatoes into 1/2-inch cubes. Finely chop the 1/2 medium onion. Mince the 2 cloves garlic.
2. 2Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium heat, about 300°F (150°C). Add the diced potatoes and chopped onion. Cook, stirring occasionally, for 10-12 minutes, or until the potatoes are tender when pierced with a fork and have some browned spots.
3. 3Add the minced garlic, 1 teaspoon chili powder, and 1/2 teaspoon cumin to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 12 oz vegan chorizo to the skillet. Cook for 5-7 minutes, using a spoon to break it up into smaller pieces, until it is heated through and slightly crisped.
5. 5Warm the 12 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side.
6. 6Fill each of the 12 corn tortillas with a portion of the vegan chorizo and potato mixture. Top with the 1/4 cup chopped cilantro and a squeeze of the 1 lime. Serve immediately.

Substitutions

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