Chorizo and Potato Tacos with Tomatillo Salsa and Jicama-Carrot Slaw with Lime Viniagrette

Both of these with tickle your taste buds and make them sing for JOY!!!

Tacos:
(makes 12)

For the Salsa:
6 oz. fresh tomatillos, husked (about 4) - soon I will be able to pick my own off my balcony
    farm*!
1/2 cup diced sweet* onion
3 cloves garlic
1 jalapeno, seeded (wear gloves*)
1 T. fresh lime juice
1 T. chopped fresh cilantro
1 ripe avocado
Kosher* salt and freshly* ground pepper, to taste

For the Tacos:
1 lb. Yukon gold potatoes, cut into 1/2" chunks
12 corn tortillas (6")
Coconut* oil cooking spray
1 lb. Mexican chorizo, casing removed
2 T. canola oil
1 cup diced white sweet onions
Chopped fresh cilantro
Crumbled queso fresco

For the salsa: Pulse tomatillos, 1/2 cup onion, garlic, jalapeno, lime juice, and 1 T. cilantro in a food processor until coarsely chopped. Add avocado; pulse until smooth. Season salsa with S&P.
For the tacos: Boil potatoes in a pot of salted water, 5 mins. Drain potatoes; set aside to cool. Coat both sides of tortillas with nonstick spray. Heat a large nonstick skillet over med. heat and cook tortillas until light brown, about 2 mins. per side. Drape tortillas over a foil-wrapped rolling pin or wine bottle to shape. Cook chorizo, breaking into small chunks wit a potato masher, in same skillet over med. heat until cook through, about 10 mins. Transfer chorizo to a paper-towel lined plate. Heat oil in the same skillet over med. Add reserved potatoes and 1 cup onions; cook until brown, about 10 mins. Stir in cooked chorizo. Mash mixture to desired consistency, then season with S&P. Divide chorizo mixture among tortillas and top with salsa, cilantro, and queso fresco.

Jicama-Carrot Slaw:
(makes 6 servings)

2 cups peeled, julienned jicama
1 cup julienned organic* carrots
1 cup julienned red radishes
3/4 cup bias-sliced scallion greens
3 T. fresh lime juice
1 T. EVOO
1 T. honey
1 T. minced fresh cilantro
Kosher* salt and freshly* ground pepper, to taste

Combine jicama, carrots, radishes, and scallions in a large bowl. Whisk together lime juice, oil, honey, and cilantro; season with S&P. Toss jicama mixture with lime vinaigrette.

"Be quick to listen, slow to speak, and slow to become angry."

And, don't forget to have FUN today!!!

Love,

Machete Milletti