Potato and Soyrizo Tacos with Hempseed Lime Crema

You will need...

For the tacos:

• 1 tbsp vegetable oil
• 1/2 medium white onion, diced
• 1 clove garlic, minced
• 2 large potatoes, diced
• 1 cup vegan chorizo (I used the Trader Joe's brand)
• 1 tsp chili powder (or smoked paprika for a milder flavor)
• salt and pepper, to taste
• 12 corn tortillas

For the crema:

• 1/2 cup hulled hempseeds
• 2 tbsp nutritional yeast
• 2 tsp lime zest
• 1/3 cup water

Directions:

1. Bring a medium pot of salted water to a boil. Add the potatoes and reduce to a low simmer. Cook covered for about 5 minutes, or until potatoes are tender.
2. Meanwhile, heat vegetable oil in a large frying pan. Sauté onions at medium low heat for about 2 minutes, or until translucent. Add garlic and sauté for an additional minute.
3. Add chorizo to the frying pan and cook for 3-5 minutes at medium heat.
4. Add cooked potatoes, chili powder, salt and pepper to the pan and sauté everything for 1-2 minutes.
5. In a separate pan, warm the corn tortillas for about a minute on each side.
6. Prepare the crema by adding all ingredients to a high speed blender. Blend for 1 minute, or until creamy.
7. Place a generous amount of the potato chorizo mixture on each tortilla. Drizzle with hempseed lime crema and serve warm.