Potato, Walnut & Sun-Dried Tomato "Chorizo" Tacos with Avocado Cream

Directions

1. Rinse the produce and pat dry.
2. Cube the potato into 1/4-inch pieces.
3. Heat a nonstick skillet over medium-high and add a thin coating of olive oil; add the potatoes and a pinch of salt, cooking until golden and crisp, about 12 minutes, stirring often.
4. Meanwhile, finely chop the walnuts and transfer them to a small bowl. Peel and mince the garlic, then mince the sun-dried tomatoes and add both to the walnut bowl.
5. To the walnut bowl, stir in brown sugar and the chili powder, cumin, paprika, and salt until well combined.
6. When the potatoes are ready, add the walnut mixture to the skillet and cook, stirring often, until the liquid evaporates, about 4 minutes. Remove from heat.
7. Make the avocado cream by juicing the lime into a blender, scooping in the avocado flesh, adding cilantro leaves, garlic, almond milk, and salt; blend on high until smooth and set aside.
8. Trim the ends of the green onions and cut them crosswise into 1/4-inch pieces; dice the tomato.
9. Wrap the tortillas in damp paper towels and microwave until heated through, about 15–30 seconds.
10. To serve, divide the potato-walnut filling among the tortillas and top with green onion, tomato, and a generous swirl of avocado cream.