Chorizo-Potato Tacos Recipe

Name: Chorizo-Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red-skinned potatoes, cut into 1-inch chunks; Kosher salt; 2 tablespoons vegetable oil; 1 medium yellow squash, diced; Freshly ground pepper; 8 ounces fresh chorizo or other spicy sausage, casings removed; 2 medium tomatoes, diced; 1 scallion, minced; 1 jalapeno pepper, minced (remove seeds for less heat); 1/3 cup fresh cilantro, chopped; 8 corn tortillas; 1/4 cup crumbled cotija or feta cheese; Sour cream and/or guacamole, for serving (optional)

Servings: persons

2 medium red-skinned potatoes, cut into 1-inch chunks
Kosher salt
2 tablespoons vegetable oil
1 medium yellow squash, diced
Freshly ground pepper
8 ounces fresh chorizo or other spicy sausage, casings removed
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 cup crumbled cotija or feta cheese
Sour cream and/or guacamole, for serving (optional)

1
Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt.
2
Cover with plastic wrap and microwave 5 minutes.
3
Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes.
4
Season with salt and pepper and transfer to a bowl.
5
Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.
6
Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes.
7
Season with salt.
8
Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt.
9
Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute.
10
Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa.
11
Top with sour cream and/or guacamole, if desired.
12
Per serving: Calories 475; Fat 32 g (Saturated 10 g); Cholesterol 58 mg; Sodium 855 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g
13
Photographs by Antonis Achilleos

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium red-skinned potatoes, cut into 1-inch chunks, Kosher salt, 2 tablespoons vegetable oil, 1 medium yellow squash, diced, and more.

Yes, Chorizo-Potato Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo-Potato Tacos

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