Chorizo and Roasted Potato Tacos
with green salad
Ingredients
- 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 gluten-free 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
Nutrition Facts
Prep
- Make vinaigrette - Whisk together mustard, mayonnaise, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Potatoes (if not already prepped / cooked for Monday) / Avocados / Chives / Lettuce / Oranges - Prep as directed.
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Make
- 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.
Nutrition Facts
Reviews
Ratings
29 reviews
Delicious! I added tomatoes to the tacos. Cotija cheese would be good too. I love the citrus and pepitas in the salad. Simple and delicious meal!
0 HelpfulThis 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.
0 HelpfulThis 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.
0 HelpfulSubstituted 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.
0 HelpfulThe 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!
0 Helpful