Combine avocado, onion, pineapple and 2 tablespoons chopped cilantro in a small bowl. Cut lime in half lengthwise. Squeeze juice from one lime half over avocado mixture; stir to combine. Cut remaining half into 4 wedges; reserve for serving.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Transform Monday night’s Roasted Russet Potatoes into a spicy Taco Tuesday supper.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 avocado, seeded, peeled and chopped | ||
| ½ c. chopped white onion | ||
| ½ c. Hy-Vee canned pineapple chunks in pineapple juice, drained and chopped | ||
| 2 tbsp. chopped fresh cilantro, plus for garnish | ||
| 1 lime | ||
| 1 (9-oz.) pkg. Mexican ground pork chorizo | ||
| 3 c. leftover Roasted Russet Potatoes | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 8 Hy-Vee authentic white corn tortillas, toasted | ||
| ½ c. Hy-Vee mild salsa verde, for serving |
Things To Grab
- Small bowl
- Large nonstick skillet
- Sharp knife
Directions
Cook chorizo in a large nonstick skillet over medium heat for 4 to 5 minutes or until browned (165 degrees), stirring frequently to break into crumbles. Remove chorizo from skillet; set aside.
Cut potato pieces in quarters. Heat oil in same skillet over medium heat. Add potatoes; cook for 5 to 6 minutes or until lightly browned (165 degrees), stirring frequently. Return chorizo to skillet; heat through.
To serve, divide chorizo mixture among toasted tortillas. Top with salsa verde and avocado mixture. Garnish with additional cilantro, if desired. Serve with reserved lime wedges.
Nutrition facts
Servings
680 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 70mg
- Sodium: 760mg
- Total Carbohydrates: 62g
- Protein: 22g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 25%