Soyrizo Tacos

I made these last friday. Only difference is that I used all the soyrizo (both links) and still only used one potato. It made enough for four people and I had ample to send home and have left overs the next day. According to WW, 2 ounces of the soyrizo is one point. I didn't calculate the points for the potato but it think 1/10 of a russet might be negligable. I used the smaller la tortilla whole wheat tortillas, which are are also one point. Add in Pico de Gallo, fat free sour cream (or vegan substitute) and some fresh salsa, it's a seriously tasty diet friendly meal.

Soy Chorizo and Potato Tacos

Ingredients (use vegan versions):

    1 tablespoon olive oil
    1 large russet potato, peeled and diced small
    1 large onion, diced, divided
    salt and pepper, to taste 
    2 cloves garlic, minced
    1 link (about 6 ounces) vegan chorizo
    10-12 corn tortillas, warmed
    salsa, to serve
    lettuce, shredded, to serve
    handful cilantro, chopped

Directions:

1. In a large saucepan, heat the olive oil. Add potatoes and 1/2 the onion, and cook until lightly browned. Season with salt and pepper, add about 1/4 cup water, and put a lid on the pan. This will help the potatoes cook faster.

2. In the meantime, in another pan, cook the garlic and other 1/2 the onion until almost soft. Continue cooking over medium heat until all ingredients are hot and browned all over.

3. Season with extra salt and pepper if need be. The sausage is pretty much spiced and flavored so minimal salt is probably best.

4. When the potatoes are tender, add them into the pan of and stir all ingredients to combine. Remove from heat.

5. Spoon mixture onto the warmed corn tortillas and top with homemade salsa, lettuce and cilantro.

I like things hot so I add extra habanero hot sauce on top! They are great for breakfast, lunch or dinner!

Serves: 8, Preparation time: 20 min or so