Crispy Potato and Chorizo Tostadas

Ingredients

• 4 medium potatoes
• 8 oz vegan chorizo
• 8 units tostada shells
• 2 cups cabbage
• 2 units lime
• 1 cup salsa
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 cup fresh cilantro

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Wash and peel the potatoes. Cut them into small cubes (about 1/2 inch).

3. 3

   In a large mixing bowl, toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper until evenly coated.

4. 4

   Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

5. 5

   While the potatoes are baking, heat a skillet over medium heat. Add the vegan chorizo and cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

6. 6

   Shred the cabbage and set aside. Cut the limes in half for juicing.

7. 7

   Once the potatoes are done, remove them from the oven. Assemble the tostadas by placing a generous layer of crispy potatoes on each tostada shell.

8. 8

   Top each tostada with a portion of the cooked vegan chorizo, followed by shredded cabbage, and a drizzle of salsa.

9. 9

   Squeeze fresh lime juice over the top and garnish with chopped cilantro.

10. 10

    Serve immediately and enjoy your Crispy Potato and Chorizo Tostadas!