Parsnip and Chorizo Tacos
These flavorful tacos combine roasted parsnips and spicy chorizo for a delicious twist on traditional tacos.
Ingredients - Serves 4
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Lime - 1, cut into wedges
- Cilantro - 1/4 cup, chopped
- Avocado - 1, sliced
- Corn tortillas - 8
- Chorizo - 8 ounces, casing removed
- Parsnips - 4 medium, peeled and cut into matchsticks
Let's Get Started
- Preheat the oven to 425°F.
- Toss the parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
- While the parsnips are roasting, cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through.
- Warm the corn tortillas in a dry skillet or on a griddle until pliable.
- To assemble the tacos, divide the chorizo, roasted parsnips, avocado slices, and chopped cilantro among the tortillas.
- Squeeze fresh lime juice over the tacos and serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g