Lunch: Chorizo Potato Puffy Tacos

Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Chorizo Potato Puffy Tacos

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

1 lb ground pork chorizo
1 bag (11.8 oz) frozen backyard grilled potatoes
1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
3 medium tomatillos, quartered
2 large avocados, pitted, peeled and cubed
1 cup fresh cilantro, chopped
3/4 cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)

Instructions

Heat oven to 350 °F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

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