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

My daughter uses a food app called Mealime to organize her meals. As a young mother, and editor working from home, she uses the app on her phone to decide on a week's menu and then create a shopping list on the app before she heads out for groceries. It makes cooking fresh meals from scratch as easy as it can be as she doesn't have to put a lot of thought into what to make.

When she tries a recipe she thinks I might find interesting, she gives me a heads up. Such was the case with Potato, Walnut & Sun-Dried Tomato "Chorizo" Tacos with Avocado Cream. While my husband is a committed carnivore, I love eating unique vegetarian or vegan food.  Well, let's face it, I just love eating a variety of food from all kinds. And I loved to be surprised.

This Vegan taco creation intrigued me as I had been reading up on using walnuts to create a hamburger like substitute  to use in tacos, spaghetti and other dishes featuring ground meat.  I have many vegan and vegetarian friends to cook for, and am always looking for something different to offer them they might not have tried before.

I decided to combine Meatless Monday with Taco Tuesday this week(on Tuesday) and give it a go. My husband actually said he enjoyed them which surprised me. I am a serious taco connoisseur, so for me I would label them interesting. They were not the most amazing taco I've ever had, but had a totally unique taste, and that is always a good thing in my book.  I may play with this recipe a bit next time. I am thinking of upping the ante by adding some heat, perhaps a jalapeno or chipotle pepper.  Then who knows. I don't want to change the flavor too much. 

This makes 6 smaller tacos, 3 per person.  If you want the recipe to serve 4 or 6, just click on the link above under the recipe name to go to the Mealime website. Here you can adjust servings in a drop down menu.  I'm still not sure about using the corn tortillas we get here in Canada. They just aren't the same as what I can get in SoCal. But it's a subtle dish so I think flour tortillas may be a bit too thick. Guess I have to explore making my own. 

Enjoy!

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

6 small tacos - 2 servings

"Chorizo" - 

1                        Med. yellow potato cut into 1/4" cubes

2 tsp                  Extra virgin olive oil

1/4 tsp               salt

2/3 C                 Walnuts, chopped

2 cloves             Garlic, minced or pressed

4                        Sundried tomatoes in oil, drained and minced

3/4 C                 Water

1/2 tsp               Brown Sugar

3/4 tsp               Paprika

3/4 tsp               Cumin

3/4 tsp               Chili powder

1/4 tsp               Salt

Avocado Cream - 

1/2                     Lime, juiced

1                        Avocado, skin removed and diced

1/2                     Small bunch cilantro, leaves shaved off

1                        Garlic, peeled

1/4 C                 Almond Milk

1/4 tsp               Salt 

Other -

6                        Small corn tortillas

1/2                     Small bunch green onions

1                        Small tomato diced, or equivalent amount of cherry/grape tomatoes diced

                          Note - I used the muticolor sweet grape tomatoes. More flavor.

Instructions - 

Preheat a large nonstick skillet over medium-high heat. 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. 

While potatoes are cooking, Combine the walnuts, garlic, sun-dried tomatoes, water, sugar and spices in a bowl.  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.

In blender combine lime juice, avocado, cilantro leaves, garlic, almond milk and salt. Blend on high until smooth; set avocado cream aside.

Trim off and discard the ends green onions; cut the onions crosswise into ¼-inch pieces at an angle. Wrap the corn tortillas in damp paper towels and microwave until heated through, 15-30 seconds. (Note I found them very brittle heated this way, but that is also a running problem with the product we get in Canada. You can sub small flour ones, but try to get the thinnest possible.)

To serve, divide the tortillas between plates and fill with potato-walnut mixture. Top with green onion, tomato, and avocado cream. Enjoy!