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Potato, Walnut & Sun-Dried Tomato "Chorizo" Tacos with Avocado Cream.

  • 118 ml
    almond milk, unsweetened
  • 2
    avocados
  • 1 small bunch
    cilantro
  • 6 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1
    lime
  • 12
    small corn tortillas
  • 8
    sun-dried tomatoes, oil-packed
  • 2
    tomatoes
  • 1 ⅓ cups
    walnuts
  • 2 medium
    yellow potatoes
  •  
    brown sugar
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium yellow potatoes
    1 lime
    2 avocados
    1 small bunch cilantro
    1 small bunch green onions (scallions)
    2 tomatoes
  • 2
    Small dice potatoes into ¼-inch cubes.
  • 3
    Preheat a large nonstick skillet over medium-high heat.
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom. Add potatoes and salt; cook, stirring often, until golden and crisp, 12-15 minutes.
    4 tsp extra virgin olive oil
    ½ tsp salt
  • 5
    Meanwhile, finely chop the walnuts and transfer to a medium bowl.
    1 ⅓ cups walnuts
  • 6
    Peel and mince the garlic. Mince the sun-dried tomatoes; add both to the bowl with the walnuts.
    4 cloves garlic
    8 sun-dried tomatoes, oil-packed
  • 7
    Add water, sugar, and spices to the bowl with the walnuts and stir to combine.
    1 ½ cup water
    1 tsp brown sugar
    1 ½ tsp paprika
    1 ½ tsp cumin
    1 ½ tsp chili powder
    ½ tsp salt
  • 8
    When the potatoes are done, add the walnut mixture to the skillet; cook, stirring often, until the liquid has evaporated, 4-5 minutes. Remove from the heat.
  • 9
    Juice the lime into a blender.
  • 10
    Halve and pit the avocados; slice crosswise while still in the skin and scoop out into the blender.
  • 11
    Shave the cilantro leaves off the stems; discard the stems and add leaves to the blender.
  • 12
    Peel garlic; add to the blender along with almond milk and salt. Blend on high until smooth; set avocado cream aside.
    2 cloves garlic
    118 ml (½ cup) almond milk, unsweetened
    ½ tsp salt
  • 13
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
  • 14
    Small dice the tomatoes.
  • 15
    Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.
    12 small corn tortillas
  • 16
    To serve, divide the tortillas between plates and fill with potato-walnut mixture. Top with green onion, tomato, and avocado cream. Enjoy!