Chorizo and Roasted Potato Tacoswith green salad
If you roasted potatoes ahead on Monday, these filling and deceptively simple tacos will come together super fast. Avocado and sour cream balance out the spice of the chorizo.
- Potatoes, Yukon gold - 1 1/4 lbs, 1/2" / 1.3 cm cubes
- Oil, cooking - 1 Tbsp
- Paprika - 1 tsp
- Foil - for roasting
- Avocados - 1, sliced
- Chives - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Chorizo - 6 oz
- Tortillas, taco-sized flour or corn - 8
- Sour cream - 4 Tbsp
- Lime juice - 2 tsp
- Mustard, Dijon - 2 tsp
- Mayonnaise - 2 tsp
- Vinegar, apple cider - 1 Tbsp
- Oil, olive - 2 Tbsp
- Lettuce, butterhead - 1 head, leaves torn (sub any salad greens)
- Oranges - 1, segments
- Pepitas / pumpkin seeds - 2 Tbsp
- If potatoes were not made ahead on Monday, heat oven to 500F / 260C. Toss potatoes with cooking oil (portion for potatoes), paprika, and some salt and pepper. Spread out on a sheet pan. Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 20 to 25 minutes more.
- Heat a large skillet over medium-high heat. Add cooking oil (portion for tacos) and then chorizo. Saute until lightly browned, 5 to 6 minutes. Drain off excess oil.
- Add potatoes to chorizo and saute until potatoes are heated through.
- Toss together lettuce, oranges, and pepitas. Add vinaigrette until dressed to your liking.
- Heat tortillas according to package directions.
- Assemble tacos by filling tortillas with chorizo / potatoes, avocados, and sour cream. Top with lime juice and chives. Enjoy with salad on the side.
This meal has 27 reviews
This was awesome. Came together really quickly thanks to the potatoes having been roasted earlier in the week. I was a little dubious of potatoes in tacos, but all the flavors melded really well. We added some pickled onions, radishes, and carrots that were leftover from the weekend.
This was good. Nothing super special. Wish there were suggestions on what to substitute for the tortillas. They’re so filling and I feel like I’m eating tortillas with a mild flavoring of whatever’s inside it.
Substituted Mexican veggie sausage for the soyrizo, which turned out super spicy but still delicious (glad we had sour cream and avocado, though!). Very filling and low fuss. Great for a weeknight.
The tacos were really good, and I liked the freshness of the salad paired with them. Looking forward to trying these again as breakfast tacos like so many commenters suggested!
Went rogue on this one, it morphed into potato, egg, bacon tacos, that were tasty.
Delicious and super quick once the potatoes were cooked.