TACOS WITH CHORIZO AND POTATOES

In many parts of Mexico, tacos are made by pan-sautéing folded filled tortillas—a delectable alternative to the crisp taco shells we are accustomed to!

8 servings (1 each)

Chorizo (see p. 140)

1 cup each: chopped onion, cubed cooked potato, shredded fat-free Cheddar cheese (4 ounces)

2 tablespoons finely chopped cilantro

Salt and pepper, to taste

8 corn or flour tortillas (6-inch)

Vegetable cooking spray

½ cup (½ recipe) Green Tomato Salsa (see p. 592)

¼ cup fat-free sour cream

1. Cook Chorizo in lightly greased large skillet over medium heat until browned, about 5 minutes, crumbling with a fork. Add onion and potato; cook until onion is tender, 2 to 3 minutes. Remove from heat; stir in cheese and cilantro. Season to taste with salt and pepper.

2. Heat tortillas in skillet or microwave oven until soft enough to fold. Spoon about ½ cup Chorizo mixture on each tortilla and fold in half. Cook tacos in lightly greased large skillet until browned on the bottom, 1 to 2 minutes; spray with vegetable spray, turn, and cook until browned, 1 to 2 minutes. Serve with Green Tomato Salsa and sour cream.

Per Serving:

Calories: 179

% of calories from fat: 13

Fat (gm): 2.5

Saturated fat (gm): 0.7

Cholesterol (mg): 27

Sodium (mg): 303

Protein (gm): 16.5

Carbohydrate (gm): 23.3

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 1.0

Meat: 1.5

Fat: 0.0