Potato, Chorizo, And Spinach Tacos Recipe Recipe

Name: Potato, Chorizo, And Spinach Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups); 2 tablespoons canola oil, divided; Kosher salt; 1/2 large white onion, chopped (about 3/4 cup); 8 ounces fresh Mexican chorizo; 5 ounces fresh spinach, rinsed and finely chopped; 12 corn tortillas, warmed; 2 ounces queso fresco or feta cheese, crumbled; Handful fresh cilantro, stems removed, leaves chopped; 2 limes, quartered

Servings: persons

1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups)
2 tablespoons canola oil, divided
Kosher salt
1/2 large white onion, chopped (about 3/4 cup)
8 ounces fresh Mexican chorizo
5 ounces fresh spinach, rinsed and finely chopped
12 corn tortillas, warmed
2 ounces queso fresco or feta cheese, crumbled
Handful fresh cilantro, stems removed, leaves chopped
2 limes, quartered

1
Toss cubed potatoes in a medium-sized and microwave-safe bowl with 1 tablespoon canola oil and a pinch of salt. Cover bowl with plastic wrap and transfer to the microwave. Cook on high for 3 minutes, and then carefully shake the contents of the bowl. Place back in the microwave and cook until potatoes are tender, about 2 minutes longer. Set aside.
2
Meanwhile, heat remaining tablespoon of canola oil in a large cast-iron skillet over medium heat. Add onion and cook until soft but not browned, about 3 minutes. Add chorizo and cook, stirring often with a wooden spoon, until the chorizo just starts to brown, 3 to 5 minutes.
3
Stir in potatoes and cook until lightly browned, about 3 minutes. Add a handful of spinach and stir occasionally until the leaves wilt enough for you to add more. Continue process until all of the spinach has been added. Continue cooking until the spinach cooks down to something resembling a sauce, about 3 minutes. Taste and season with additional salt if needed.
4
Serve with warm tortillas, quest fresco, cilantro, and lime wedges.

453

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 10 ingredients. The key ingredients include: 1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups), 2 tablespoons canola oil, divided, Kosher salt, 1/2 large white onion, chopped (about 3/4 cup), and more.

Yes, Potato, Chorizo, And Spinach Tacos Recipe falls under the Vegetarian 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.

Potato, Chorizo, And Spinach Tacos Recipe

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