Eat Well- Potato Chorizo Tacos {gluten, dairy, & soy-free}

Tired of ground beef or chicken tacos? This is a knock-off of a taco from de cero restaurant here in Chicago.  An added bonus: it’s gluten, dairy, soy, and nitrate/nitrite free.   These tacos combine the goodness of hashbrowns paired with the spice of chorizo.

It may become a weekly staple in your house as well.

I n g r e d i e n t s

2 packages of Wellshire Chorizo {available at Whole Foods}* {this brand doesn’t have the crap that many other brands of chorizo do}
4 medium organic potatoes or two large
1 large organic yellow onion
2 T canola oil

3 limes
corn tortilla
cilantro and green onion for garnish

{serve with mango salsa or guacamole}

D i r e c t i o n s

1.) Brown potatoes and onions in the oil over medium heat in a cast iron skill while you pull up a stool for step #2.

2.)  This step is a pain, but we hate eating the casing on the chorizo.  So slice the sausages in half lengthwise, and peel the skins back.  This takes awhile, but it’s worth it.

3.) After you have peeled the chorizo, crumble it in bits like ground meat.

4.) By now, the potatoes and onions have done their thing, and you can add the chorizo to the happiness going on in the pan.

5.) Cook for about 15 minutes.
6.) Squirt lime on the tacos before serving.

{For those avoiding tortillas {as I am}, serve this over a bed of black beans with quinoa or buckwheat.  It’s like a salad}.  Smother in guac and salsa galore.

You’ll forget it’s gluten-free.

Simple and delicious.

Enjoy!