Since I'm cooking for myself and don't want to constantly toss out spoiled food, meal planning is key. I usually get a couple key ingredients to fix a variety of things during the week. Case in point for this week: a menu planned around chorizo and potatoes. With the weather cooling down, it is exactly what I need! This week's menu consisted of potato chorizo tacos, potato salad and spanish rice salad.
Oh yeah, and I made sure to have enough chorizo to add to scrambled egg whites in the mornings! Delicious....
Note: I did use Trader Joe's soy chorizo which is a really great substitute with a lot less fat.
chorizo potato tacos.
about 1/3 cup chorizo
about 1/3 cup cooked potatoes (quartered and boiled for about 15 minutes)
2 corn tortillas
toppings: scallions, diced avocado and tomato, salsa and feta (great substitute for queso fresca)In a non-stick skillet, add chorizo and saute a few minutes. Add potatoes and reduce heat to low, until flavors combine and everything is warmed through. Meanwhile, in another non-stick skillet, spritz with cooking spray and add tortilla. Brown on both sides and repeat with remaining tortilla. Arrange tortillas on a plate and top with chorizo potato mixture. Add toppings and enjoy with a side of black beans.