For Cucumber Slaw:
Slice cucumbers
erve immediately.
To make tacos: fill tortillas with fish and
For the pico de gallo:
ell. Marinate for 10 mins.
Remove skins from chorizo; coarsely chop
large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes
Cook chorizo per package directions. Set aside.<
Make the chorizo: Set up a meat grinder
nd heat in the oven for about 8 to 10 minutes
For the filling: In a medium (
o medium-high and add chorizo. Cook, breaking up sausage with
1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
3. Warm tortillas on stove or tortilla warmer.
4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
heet; flatten with hand. Broil for 8 minutes, until blackened. Place
In a large skillet cook chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp of fat from skillet and add sliced red onion. Cook, stirring over medium-high heat until just soft, about 5 minutes. Add corn kernels and chorizo and cook briefly to heat through. Fill 12 heated corn tortillas with corn mixture and serve with lime wedges, sour cream and chopped cilantro.
For the slow-cooker shredded pork:<
For the Salmon: Heat the oil
ven to 350\u00b0F
For salsa, bring water to a
ou can use the meat for tacos or anything else that takes
For slaw, in small bowl, whisk
egin by preparing the sides for your tacos. Peel and halve the
Special equipment: thin gloves.
For the nopales cactus:
Prepare