Chorizo & Potato Tacos

with Coriander Lime Sauce

Preparation time: 45 minutes | Serves: 2-3 people

I love a good taco! There's something so satisfying about slow cooked meat or vegetables wrapped in flatbread with a sauce that is universally delicious across the world.

This recipe is inspired by a dish my Mexican friend Andrea cooked for us in her shared apartments tiny kitchen. She used the chorizo to its full potential: caramelising the potatoes in it and letting the spices and fat soak into the tortilla. I added a few other spices to my version, but all in all this dish at its heart is an easy weeknight meal that packs a serious punch.

How to make these Chorizo Potato Tacos -

This homemade taco recipe uses spicy chorizo and potatoes for a filling that's quick to whip up while being so flavourful.

Chorizo is a spicy pork sausage found in Spain and Latin America, flavoured with paprika, chilli and garlic. The cured version can be found in most grocery stores and is similar to salami. For this recipe, I remove the casing and fry the filling till it's a similar consistency to ground pork, but the flavours are so much better. The fat renders and is perfect for caramelising the potatoes and onions, adding layers of deliciousness.

For a fresh contrast, I like to drizzle the chorizo and potato tacos with my homemade coriander lime sauce which lasta over a week in the fridge and can be used as a dipping sauce or salad dressing too.

This recipe is perfect for…

Whip up this taco recipe for a mid-week dinner, or if you’re looking for a meal prep friendly version, simply make the filling and sauce over the weekend and eat it during the week. It's also perfect for casual entertaining or making Taco Tuesday a tradition with friends and family.

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Ingredients

For the tacos -

• 2 tsps. neutral oil

• 1 red onion, sliced

• 2 chorizo sausages

• 2 small potatoes

• 1 tsp. smoked paprika

• 1 tsp ground cumin

• Salt, according to taste

• 1/2 tsp. brown sugar

• Fresh coriander, pickled red onion (optional) and fresh lime, to serve

• Tortillas, to serve

For the Coriander Lime sauce -

• 1 bunch coriander (leaves & stems)

• 2 garlic cloves

• 1 jalapeño (deseeded/ deveined according to taste)

• 1 tsp. cumin

• Juice of 1 lime

• Splash of water

• Salt, to taste

Method

Making the tacos -

1. Cut the chorizo and potatoes into rough 1 inch cubes and set aside in separate bowls.

2. Heat oil in a large frying pan over medium heat.

3. Fry the red onion until softened, then add the chorizo. Cook for 2 to 3 minutes until the fat renders.

4. Add the potatoes and spices to the pan and fry until fragrant.

5. Add a splash of water, reduce heat to low, and simmer for 20 minutes until the potatoes are cooked through.

6. Season with salt and sugar to taste, then increase heat and fry until dry and lightly caramelised.

Making the sauce + serving -

1. Blitz all ingredients until smooth. Adjust salt and lime according to taste.

2. Serve the filling in warm tortillas with coriander sauce, fresh coriander, pickled onion, and lime juice.

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Other quick and easy Mains you might enjoy -

Brothy Coconut Curry with Chicken & Rice

Easy Creamy Green Pasta Sauce

Spicy Coriander Lime Noodles

Grilled Fish with Lemon Chimichurri

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RECIPE NOTES

Swaps, Serves & Storage

1. What can I swap the chorizo with?
   You can swap the chorizo with pork or chicken mince. Double the amount of smoked paprika, salt and cumin suggested in the recipe above. You might also require more oil to caramelise the potatoes and onions. For a plant based version, use vegan chorizo, textured vegetable protein or crumbled firm tofu.

2. Should I use corn or flour tortillas?
   While I love the taste of corn tortillas, I find flour tortillas hold their shape so much better and are much easier to handle at home. I like to puff them up on an open flame, it gives them a charred, smoky flavour.

3. What other toppings can I use instead of the coriander sauce and pickled onions?
   Swap my recommended toppings for fresh avocado, guacamole, salsa or just hot sauce if desired.

4. What can I use instead of paprika and cumin?
   In a pinch, or if you don’t have spices available, sub with 2 tsps. of taco seasoning.

5. Can I make these chorizo and potato tacos ahead of time?
   Yes you can make the filling and sauce both ahead of time and reheat, plus assemble just before serving.

6. How long can I store the filling and sauce?
   Store the filling for 3-4 days in the fridge. The sauce will last for up to 1 week in an air tight container.

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