Chorizo-Potato Tacos

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4
  • Nutrition Info
Save Recipe

Ingredients

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)

Directions

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Breakfast Tacos with Chorizo, Egg and Potato

Potato and Chorizo Enchiladas

Chorizo-Potato Stew

Microwave Potato-and-Chorizo Scramble

Roasted Potato-Chorizo Hors d'Oeuvres

Chorizo, Potato and Green Chile Omelet

Chorizo-Potato Hash Browns with Black Beans and Salsa Verde

Taco Potatoes