mexican

Chorizo and Potato Tacos with Cabbage Lime Slaw

This dish pairs Mexican chorizo with gold potato, small dice, cabbage, shredded and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

76 g Carbohydrates

28 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g Mexican chorizo 297 kcal
147g gold potato, small dice 113 kcal
4 piece (96g) corn tortillas 209 kcal
74g cabbage, shredded 19 kcal
10g lime juice 3 kcal
6g cilantro, chopped 2 kcal
12g hot sauce 8 kcal
2g salt 0 kcal

Cooking instructions

Mexican chorizo
Heat a skillet over medium heat. Cook chorizo, breaking it up, until browned and cooked through, 5-6 minutes.
gold potato
Add diced potato to the skillet with a splash of water, cover, and cook 8-10 minutes until tender; uncover to crisp slightly.
cabbagelime juicecilantrosalt
Meanwhile, toss cabbage with lime juice, a pinch of salt, and chopped cilantro to make a quick slaw.
corn tortillas
Warm the corn tortillas in a dry skillet until soft and lightly toasted.
Mexican chorizogold potatocorn tortillashot sauce
Fill tortillas with the chorizo-potato mixture and top with slaw and hot sauce.