Chorizo-Calabaza Tacos

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4.0 by 11 people

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  • Makes: 12 servings
  • Serving Size: 1 taco
  • Makes: 3 cups meat
  • Start to Finish: 25 mins

Chorizo-Calabaza Tacos

Directions

  1. In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.
  2. Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.
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Nutrition Facts (Chorizo-Calabaza Tacos)

  • Per serving:
  • 163 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 35 mg chol.,
  • 152 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (2)

11 Ratings
1603 Days Ago
Just made these tonight. They were tasty, but need more spice!
1605 Days Ago
How can you have a chorizo-calabaza taco with NO chorizo?

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