Pork Chorizo Tacos with Cheesy Roasted Potatoes
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Pork Chorizo Tacos

with Cheesy Roasted Potatoes

40 MIN
2 Servings
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From the Test Kitchen

These tacos get plenty of bold flavor from ground chorizo (a type of spiced pork sausage), cooked into a delightfully saucy filling with cabbage and fresh citrus juices. On the side, we’re livening up roasted potatoes with garlic and Cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Pork Chorizo Tacos with Cheesy Roasted Potatoes
Title
  • ½ lb Cabbage
  • 10 oz Ground Pork Chorizo
  • 3 oz Radishes
  • ¾ lb Yukon Gold Potatoes
  • 4 Flour Tortillas
  • 1 clove Garlic
  • 1 Lime
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Grated Cotija Cheese
  • 1 Orange
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

Make the filling:
3 Make the filling:

While the potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chorizo; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the orange juice and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage has softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

Warm the tortillas & season the radishes:
4 Warm the tortillas & season the radishes:

While the filling cooks, place the tortillas on a large piece of aluminum foil and tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. While the tortillas warm, in a bowl, combine the sliced radishes and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper.

Finish the potatoes:
5 Finish the potatoes:

While the tortillas continue to warm, add the cheese and as much of the garlic paste as you’d like to the bowl of roasted potatoes. Stir to coat; season with salt and pepper to taste.

Assemble the tacos & serve your dish:
6 Assemble the tacos & serve your dish:

Divide the filling, seasoned radishes, and lime crème fraîche among the warmed tortillas. Serve the tacos with the finished potatoes on the side. Enjoy!

Tips from Home Chefs

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Pork Chorizo Tacos

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl.

2 Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the remaining ingredients:
Make the filling:
3 Make the filling:

While the potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chorizo; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the orange juice and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage has softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

4 Warm the tortillas & season the radishes:

While the filling cooks, place the tortillas on a large piece of aluminum foil and tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. While the tortillas warm, in a bowl, combine the sliced radishes and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper.

Warm the tortillas & season the radishes:
Finish the potatoes:
5 Finish the potatoes:

While the tortillas continue to warm, add the cheese and as much of the garlic paste as you’d like to the bowl of roasted potatoes. Stir to coat; season with salt and pepper to taste.

6 Assemble the tacos & serve your dish:

Divide the filling, seasoned radishes, and lime crème fraîche among the warmed tortillas. Serve the tacos with the finished potatoes on the side. Enjoy!

Assemble the tacos & serve your dish:
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