These delicious tacos combine chorizo and potatoes with sautéed vegetables. Bright fresh shredded cabbage, lime, and tomatoes balance the hearty taco filling. Whether you opt for the softness of flour tortillas or the crunch of hard taco shells, you’ll be making these tacos on repeat once you’ve tasted them!
For the Filling:
- 2 medium potatoes, peeled and diced
- 6 oz chorizo sausage, casing removed and crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Kraft Crunchy & Soft Taco Dinner Kit OR 6 small soft flour tortillas & 6 hard taco shells
- 1 cup shredded cabbage
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup crumbled queso fresco
- Sour cream (optional)
- Salsa or hot sauce (optional)
- Queso (optional)
Prepare the Filling:
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
- Add the crumbled chorizo to the skillet. Cook, breaking it apart with a spoon, until it’s browned and cooked through.
- Add the diced potatoes, minced garlic, ground cumin, paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the potatoes are tender and slightly crispy on the edges.
- Add the diced bell pepper and zucchini to the skillet. Cook for a few more minutes until the vegetables are tender but still slightly crisp.
- Remove the skillet from heat and set aside.
Assemble the Tacos:
- Warm the soft flour tortillas in a dry skillet or microwave them for a few seconds until pliable.
- For each taco, you can use either a soft flour tortilla or a hard taco shell as the base.
- If using a soft tortilla, place a spoonful of the potato, chorizo, and veggie filling onto the center of the tortilla. Top with shredded cabbage, diced tomatoes, diced red onion, and crumbled queso fresco.
- If using a hard taco shell, start by layering some shredded lettuce at the bottom. Add the potato, chorizo, and veggie filling on top, followed by diced tomatoes, diced red onion, and crumbled queso fresco.
- If desired, add a dollop of sour cream and a drizzle of salsa or hot sauce on top of the filling.
- Garnish each taco with chopped cilantro and lime wedges.
This twist on a margarita combines the rich flavor of coffee and the bright citrus of orange and lime for unexpectedly delicious results. You can adjust the sweetness to your preference by adding more or less simple syrup. If you love a stronger coffee flavor, you can use a bit more instant coffee in the initial mix. To make the cocktail even colder without diluting it, you can chill your glassware in the freezer before serving. Makes 4 cocktails.
- 2 tablespoons instant coffee granules
- 2 cups hot water
- 6 oz tequila
- 4 oz coffee liqueur (such as Kahlúa)
- 4 oz orange liqueur (triple sec or Grand Marnier)
- 4 oz freshly squeezed lime juice
- 2 oz simple syrup (adjust to taste)
- Ice cubes
- Lime wedges and instant coffee granules (for garnish)
- Prepare the Instant Coffee: In a heatproof cup or small bowl, dissolve the instant coffee granules in hot water. Stir until the coffee is completely dissolved. Set aside to cool.
- Mix the Cocktail: In a large cocktail shaker, combine the cooled instant coffee, tequila, coffee liqueur, orange liqueur, freshly squeezed lime juice, and simple syrup. Fill the shaker with ice cubes.
- Shake and Chill: Put the lid on the shaker and shake vigorously for about 15-20 seconds. This chills the mixture and dilutes it slightly, which balances the flavors.
- Prepare Glasses: Rim the edges of your serving glasses with lime juice and dip them into a plate of instant coffee granules. This adds a coffee-infused rim to the glasses.
- Serve: Fill the prepared glasses with ice cubes. Strain the shaken cocktail into the glasses, distributing the mixture evenly.
- Garnish: Garnish each glass with a lime wedge on the rim and a sprinkle of instant coffee granules on top.