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.
Transform Monday night’s Roasted Russet Potatoes into a spicy Taco Tuesday supper.
Servings and Ingredients
|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 (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
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.
Related Content, Side Dish
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.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 70mg
- Sodium: 760mg
- Total Carbohydrates: 62g
- Protein: 22g