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Chorizo and Roasted Potato Tacos
with green salad

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Roasted Paprika Potatoes:
  • Potatoes, Yukon gold - 1 1/4 lbs , 1/2" / 1.3 cm cubes
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp
  • Foil - for roasting
Chorizo and Roasted Potato Tacos:
  • Avocados - 1 , sliced
  • Chives - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Chorizo - 6 oz
  • Tortillas, taco-sized gluten-free corn - 8
  • Sour cream - 4 Tbsp
  • Lime juice - 2 tsp
Butterhead Lettuce Salad with Citrus and Pepitas:
  • 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

Prep

  1. Make vinaigrette - Whisk together mustard, mayonnaise, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Potatoes (if not already prepped / cooked for Monday) / Avocados / Chives / Lettuce / Oranges - Prep as directed.

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Make

  1. 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.
  2. 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.
  3. Add potatoes to chorizo and saute until potatoes are heated through.
  4. Toss together lettuce, oranges, and pepitas. Add vinaigrette until dressed to your liking.
  5. Heat tortillas according to package directions.
  6. Assemble tacos by filling tortillas with chorizo / potatoes, avocados, and sour cream. Top with lime juice and chives. Enjoy with salad on the side.

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