Walnut Chorizo Tacos Recipe

Preheat your oven to 425°F (220°C).

In a large bowl, toss the diced potatoes with olive oil, paprika, salt, and black pepper until evenly coated.

Spread the potatoes in a single layer on a baking sheet.

Roast in the oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

In a small bowl, mix together sour cream, lime juice, and chopped cilantro until smooth.

Set aside to let the flavors meld.

In a medium bowl, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt.

Stir well and let sit for at least 10 minutes to enhance the flavors.

In a non-stick skillet over medium heat, add the walnut chorizo and cook for about 5-7 minutes until heated through.

In another bowl, scramble the eggs until well mixed.

In the same skillet, push the chorizo to one side and pour in the scrambled eggs, cooking until just set.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

To assemble, place a spoonful of walnut chorizo, scrambled eggs, sliced avocado, pickled red onion, and shredded cheddar cheese on each tortilla.

Drizzle cilantro lime crema over the fillings and top with pico de gallo.

Garnish with fresh cilantro if desired.