Chorizo and Veggie Tacos

 Just in time for TACO TUESDAY tomorrow!

So this recipe was a total accident, and here is the story behind it. We had just moved to Austin. I had a temp job, Walter hadn’t found anything at that point. Honestly, we were poor! The money we saved up for the move was running out and payday was almost a week away. So, when hunger strikes and you have to get creative with what you have in the fridge, a recipe like this comes around. I literally used foods that were left from preparing other meals.

Chorizo and Veggie Tacos

It turned out so tasty I wrote it down, distributed it amongst friends, and now I am sharing it with you! Enjoy!!

Chorizo and Veggie Tacos

Serves: 2
Yield: 4 tacos 
 

Ingredients:

1/2 pound fresh chorizo
1 carrot
1/4 cup vinegar
1 onion
1/2 zucchini
1/2 summer squash
  olive oil for cooking
8 corn tortillas
  salsa

Chorizo and Veggie Tacos

Directions:

Shred carrot, place in small saucepan, and cover with vinegar. Heat to a boil then remove from heat. Drain and place in refrigerator to cool.

Chop onions, zucchini, and squash into small cubes. Sauté in small amount of olive oil.

Cook chorizo until browned.

Chop tomato into small cubes.

Assemble tacos evenly with each component. Pour salsa over the top and enjoy.

Chorizo and Veggie Tacos

Chorizo and Veggie Tacos
Serves 2
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Ingredients
  1. ½ pound fresh chorizo
  2. 1 carrot
  3. ¼ cup vinegar
  4. 1 onion
  5. ½ zucchini
  6. ½ summer squash
  7. olive oil for cooking
  8. 8 corn tortillas
  9. salsa, sour cream, and cilantro to top
Instructions
  1. Shred carrot, place in small saucepan, and cover with vinegar. Heat to a boil then remove from heat. Drain and place in refrigerator to cool.
  2. Chop onions, zucchini, and squash into small cubes. Sauté in small amount of olive oil.
  3. Cook chorizo until browned.
  4. Chop tomato into small cubes.
  5. Assemble tacos evenly with each component. Pour salsa over top and enjoy.
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