Zesty Pork Chorizo Tacos with Lime Mayo & Garlic-Cotija Potatoes

Zesty Pork Chorizo Tacos

with Lime Mayo & Garlic-Cotija Potatoes

Group Created with Sketch. 30 min
Vegetarian i
$11.94/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender onion, then layered into warm flour tortillas with crisp cabbage and creamy, zesty mayo.
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fresh
ingredients
Zesty Pork Chorizo Tacos with Lime Mayo & Garlic-Cotija Potatoes
Title
  • 2 Beyond Burger™ Plant-Based Patties
  • 4 Flour Tortillas
  • ¾ lb Golden Potatoes
  • ½ lb Red Cabbage
  • 2 Tbsps Mayonnaise
  • 1 Lime
  • 1 Yellow Onion
  • 2 Tbsps Grated Cotija Cheese
  • 1 clove Garlic
  • 1 Tbsp Honey
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to the reserved bowl.

Prepare the remaining ingredients & make the lime mayo
2 Prepare the remaining ingredients & make the lime mayo

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt  and pepper if desired. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). In a bowl, combine the mayonnaise and lime zest. Season with salt  and pepper.

Cook the Beyond Beef & onion
3 Cook the Beyond Beef & onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and sliced onion. Cook, stirring frequently, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening) and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the patties are cooked through. Turn off the heat.

Warm the tortillas
4 Warm the tortillas

Meanwhile, if you prefer to use  a microwave, wrap the tortillas in a damp paper towel and  microwave on high 1 minute,  or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Dress the potatoes & serve your dish
5 Dress the potatoes & serve your dish

To the bowl of roasted potatoes, add the cheese, the juice of the remaining lime wedges, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Assemble the tacos using the warmed tortillas, lime mayo, cooked Beyond Beef™ and onion, and marinated cabbage  (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!

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Prepare & roast the potatoes
1 Prepare & roast the potatoes

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to the reserved bowl.

2 Prepare the remaining ingredients & make the lime mayo

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt  and pepper if desired. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). In a bowl, combine the mayonnaise and lime zest. Season with salt  and pepper.

Prepare the remaining ingredients & make the lime mayo
Cook the Beyond Beef & onion
3 Cook the Beyond Beef & onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and sliced onion. Cook, stirring frequently, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening) and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the patties are cooked through. Turn off the heat.

4 Warm the tortillas

Meanwhile, if you prefer to use  a microwave, wrap the tortillas in a damp paper towel and  microwave on high 1 minute,  or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas
Dress the potatoes & serve your dish
5 Dress the potatoes & serve your dish

To the bowl of roasted potatoes, add the cheese, the juice of the remaining lime wedges, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Assemble the tacos using the warmed tortillas, lime mayo, cooked Beyond Beef™ and onion, and marinated cabbage  (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!