Potato, Walnut & Sun-Dried Tomato "Chorizo" Tacos with Avocado Cream

[Sincerely-Food-Chef]

Ingredients

• 4 fl oz almond milk, unsweetened
• 2 avocados
• 1 small bunch cilantro
• 6 cloves garlic
• 1 small bunch green onions (scallions)
• 1 lime
• 12 small corn tortillas
• 8 sun-dried tomatoes, oil-packed
• 2 tomatoes
• 1 ⅓ cups walnuts
• 2 medium yellow potatoes
• brown sugar
• chili powder
• cumin, ground
• extra virgin olive oil
• paprika
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 medium yellow potatoes
   • 1 lime
   • 2 avocados
   • 1 small bunch cilantro
   • 1 small bunch green onions (scallions)
   • 2 tomatoes
2. Small dice potatoes into ¼-inch cubes.
3. Preheat a large nonstick skillet over medium-high heat.
4. Once the skillet is hot, add oil and swirl to coat the bottom. Add potatoes and salt; cook, stirring often, until golden and crisp, 12-15 minutes.
   • 4 tsp extra virgin olive oil
   • ½ tsp salt
5. Meanwhile, finely chop the walnuts and transfer to a medium bowl.
   • 1 ⅓ cups walnuts
6. Peel and mince the garlic. Mince the sun-dried tomatoes; add both to the bowl with the walnuts.
   • 4 cloves garlic
   • 8 sun-dried tomatoes, oil-packed
7. Add water, sugar, and spices to the bowl with the walnuts and stir to combine.
   • 1 ½ cup water
   • 1 tsp brown sugar
   • 1 ½ tsp paprika
   • 1 ½ tsp cumin
   • 1 ½ tsp chili powder
   • ½ tsp salt
8. When the potatoes are done, add the walnut mixture to the skillet; cook, stirring often, until the liquid has evaporated, 4-5 minutes. Remove from the heat.
9. Juice the lime into a blender.
10. Halve and pit the avocados; slice crosswise while still in the skin and scoop out into the blender.
11. Shave the cilantro leaves off the stems; discard the stems and add leaves to the blender.
12. Peel garlic; add to the blender along with almond milk and salt. Blend on high until smooth; set avocado cream aside.
    • 2 cloves garlic
    • 4 fl oz (½ cup) almond milk, unsweetened
    • ½ tsp salt
13. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
14. Small dice the tomatoes.
15. Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.
    • 12 small corn tortillas
16. To serve, divide the tortillas between plates and fill with potato-walnut mixture. Top with green onion, tomato, and avocado cream. Enjoy!