Mustard Greens and Chorizo Tacos

Mustard Greens and Chorizo Tacos

serving size: 4

Ingredients:
olive oil spray
5 chorizo links
1/2 head mustard greens
1/2 tomato
1/2 red onion (sub yellow onion)
1 Tbsp lime juice
handful of parsley leaves
salt
pepper
garlic powder
cumin
12 corn tortillas
shredded cheese

Instructions:

Coat a large skillet with olive oil spray over medium heat. While the skillet is heating up, cut a line down the middle of the chorizo links just deep enough to open the sausage casing. When the skillet is nice and hot, add the chorizo removed from its casing. Toss the chorizo around in the skillet with a spatula or wooden spoon ever couple of minutes. Cook until the juices begin to run out and everything is browned (about 5 minutes).

In a steamer or over a pot of boiling water, steam mustard greens until they begin to wilt (about 5 minutes). Remove mustard greens from the steamers and place them in a paper towel. Squeeze out excesses water.

While your mustard greens are steaming, finely dice tomatoes, onions, and parsley. Add these diced ingredients until a small bowl, using more of these ingredients if you desire a larger base. Season with salt, pepper, garlic powder, and cumin to your liking. Nice and simple pico de gallo.

On a small plate, wrap the corn tortillas in a lightly wet paper towel. Heat the corn tortillas in the microwave for 10 seconds to bring them back to life.

Now with your hot chorizo, wilted mustard greens, fresh pico de gallo, warm tortillas, and shredded cheese, spread everything out the table and get to work making some delicious tacos.