mushroom, potato, and chorizo tacos

It's hereeeee! We're leaving for Paris!!! Can you tell I'm a little bit excited?

This will be my last post for a couple weeks, but I'm thrilled to have some fabulous guest posts from some amazing ladies coming your way while I'm gone. Seriously, y'all, do not miss these!

You know I had to give y'all some Tex-Mex before I go. And given my obsession with all things Tex-Mex, you can trust me when I say these tacos are amazing. The chorizo gives the mushrooms and potatoes such good flavor, and garnished with a little guac and fresh lime juice sends them over the top. Make these as soon as possible!

P.S. Thank you to everyone who emailed me their recommendations for Paris! Y'all are the best!

Mushroom, Potato & Chorizo Tacos (from What's Gaby Cooking)
makes 12 tacos

you'll need:
2 medium red-skin potatoes cut into 1/2-inch cubes
1/2 lb. chorizo, casings removed
1 small onion, chopped
1 1/4 cups sliced cremini mushrooms
12 small corn tortillas
scallions, guacamole, and lime wedges, for serving

In a medium pot, add potatoes and water about 1 inch above the potatoes. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and set aside.

Heat a large skillet over medium heat. Add the chorizo and onion and cook for 10 minutes, stirring and breaking up sausage. Add the mushrooms and cook for another 5 minutes. Add the potatoes and stir to combine. Let cook for 5-7 minutes, until the potatoes are getting golden brown.

Warm tortillas between damp paper towels in the microwave, or in a 350 F oven wrapped in aluminum foil. Fill tortillas with mixture and top with scallions and guacamole. Squeeze fresh lime juice over the top and enjoy!

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