Chorizo-Potato Tacos

Total Time:
35 min
15 min
20 min

4 servings

  • 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)
  • Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.

  • 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. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. 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. Season with salt.

  • Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

  • 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

  • Photographs by Antonis Achilleos

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    This recipe is featured in:

    Dinner and a Movie