Soy Chorizo Tacos with Crispy Potatoes and Aioli

I had a lot of unused sauces from the jars of sauces I used in my last two posts, the Aioli Sauce and the Spicy Balsamic Chimichurri Sauce.  I decided to make some very flavorful tacos with some ingredients from Milk and Eggs, inspired by this recipe:



Soy Chorizo Tacos with Crispy Potatoes and Aioli

You will need:

2 white potatoes
2 roma tomatoes, diced
3 tablespoons of spicy balsamic chimichurri sauce
1 package of soy chorizo
Aioli sauce
Corn or flour tortilla

Prep time: 30 minutes.  Serves 5.

1. Cover the potatoes and microwave for 5-6 minutes until they feel soft on the outside but still slightly firm.  Once the potatoes cool down, slice them into small cubes. Season with oil, salt and pepper and bake in a toaster oven at 350°F for 8-10 minutes, turning once, until the potatoes are tender, crispy and golden brown.

2. While the potatoes are being cooked, marinate the tomatoes by mixing the chimichurri sauce with the tomatoes.

3. Heat oil in a pan and stir fry the soy chorizo, breaking it into pieces, for 5 minutes until slightly crispy.

4. Assemble the tacos with the tortilla, soy chorizo, avocado, tomatoes, and aioli sauce and enjoy!