Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights! 

Last weekend, I went to Austin and didn’t eat a single taco! Who am I?! This is 100% unacceptable behavior. My sister is likely moving to Austin this summer, and I plan on visiting way more than necessary. As an older sister, it’s my job to be annoying and overstay my welcome as I eat my way through the city.

Really, how does one person go to Austin and not eat any tacos? So I came home, and after a 3 hour nap, whipped up a batch of these Mushroom, Potato & Chorizo Tacos. I’m obsessed with ‘shrooms. Eat them as much as possible, and I love them in these tacos.

The potatoes, chorizo and mushroom all work perfectly together to give you a filling taco that isn’t greasy but satisfying. I had high hopes of serving these with some guacamole, but I ate it all before I went in for the photo. Typical behavior.

So instead I topped these little tacos with some crumbled cotija cheese, a few sprigs of cilantro and some salsa on the side. If you’re going to show some self-control, clearly something I lack, I’d suggest serving these up with smoky chipotle guacamole.

My hubby gave this one two thumbs up

It’s a quick and easy and PERFECT summer meal! And it’s great because I’ve been slowly reducing the amount of meat we eat, and mushrooms are a great substitute! Assuming my hubby doesn’t read this blog post, he’ll never know my secret.

Mushroom, Potato and Chorizo Tacos

Ingredients:

• 2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
• 6 ounces Mexican chorizo sausage, casing removed
• 1 small yellow onion, finely chopped
• 10 ounces baby bella or cremini mushrooms, thinly sliced
• 12 soft corn tortillas

Toppings:

• Lime
• Cilantro
• Cotija Cheese
• Salsa

Directions

1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
5. Reduce the heat to low and set aside.
6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.