ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chorizo Soft Tacos

Leigh Beisch
Yield Makes 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound Mexican chorizo
  • 1 cup diced (1/4 in.) peeled russet potatoes
  • 1/4 cup sliced mushrooms
  • 1 tablespoon chopped green onion
  • 1 tablespoon minced fresh jalapeño chili
  • 2 large eggs
  • 1 cup shredded jack cheese
  • Flour or corn tortillas
  • Shredded lettuce, sour cream, salsa, and chopped onions

Nutrition Information

  • calories 745
  • caloriesfromfat 53 %
  • protein 37 g
  • fat 44 g
  • satfat 16 g
  • carbohydrate 49 g
  • fiber 3.4 g
  • sodium 895 mg
  • cholesterol 218 mg

How to Make It

  1. Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

  2. Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste.