Teresa's Recipes
Parsnip and Chorizo Tacos with Avocado and Lime
Experience a delightful blend of flavors with these unique tacos. The sweetness of roasted parsnips pairs perfectly with the spicy kick of chorizo, all wrapped up in a warm corn tortilla. The addition of creamy avocado and tangy lime juice creates a harmonious balance, making every bite a fiesta in your mouth. This dish is a playful and delicious twist on the traditional taco, taking inspiration from the vibrant, multifaceted cuisine of Mexico.
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1, cut into wedges Lime
- 1/2 cup, chopped Fresh cilantro
- 1, pitted, peeled, and thinly sliced Avocado
- 8 Corn tortillas
- 1/2 pound, casing removed Chorizo
- 3 large, peeled and cut into 1/2-inch pieces Parsnips
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 25g
- Carbs: 30g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the parsnip pieces with olive oil, salt, and pepper until well coated.
- Spread the parsnips out on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden brown and crispy.
- While the parsnips are roasting, heat a skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 10 minutes.
- Warm the corn tortillas in a dry skillet or on a griddle over medium heat until pliable, about 1 minute per side.
- To assemble the tacos, divide the cooked chorizo, roasted parsnips, avocado slices, and chopped cilantro among the warmed tortillas.
- Squeeze fresh lime juice over each taco just before serving. Enjoy them immediately while they're still warm.