Easy Weeknight Chorizo Taco Recipe with Seafood
These seafood and chorizo tacos are made from vegetarian chorizo which is lower in fat than the regular kind. I think it tastes exactly like the real deal. This meal comes together in minutes making it perfect for those busy weeknights.
Ingredients
- 1 tablespoon of olive oil
- 1 package of gluten-free soyrizo vegetarian chorizo
- 1 pound of mixed seafood cleaned (and thawed and drained if frozen)
- 1 tablespoon of freshly squeezed lime juice
- ¼ cup chopped cilantro
- 12 corn tortillas
- avocado cilantro, onions, and sliced radishes for garnish
Instructions
- Heat a large skilled over medium heat. Drizzle oil in pan, remove Soyrizo from its packaging and place in pan. Stir frequently until heated through.
- Add the seafood to the pan, and cook, stirring occasionally, until the seafood is cooked through, about 5-7 minutes.
- Stir in the lime juice and cilantro, remove from heat and set aside.
- Warm the tortillas over the flame of your gas range, or in a dry skillet over high heat.
- Spoon the seafood mixture into the tortillas, and top with garnishes of your choice.
Nutrition
Serving: 2tacosCalories: 294kcalCarbohydrates: 37gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1058mgPotassium: 152mgFiber: 5gSugar: 1gVitamin A: 69IUVitamin C: 0.3mgCalcium: 64mgIron: 1mg
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