Pork Chorizo Tacos with Radishes, Roasted Potatoes, & Cotija Cheese
Customer Favorite

Pork Chorizo Tacos

with Radishes, Roasted Potatoes, & Cotija Cheese

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Pork Chorizo Tacos with Radishes, Roasted Potatoes, & Cotija Cheese
Title
time-saving
tips & techniques
Radish
Navel Orange
How To: Safely Cut Round Vegetables
Cotija Cheese
Cabbage
How To: Peel Garlic
Lemon
Flour Tortillas
How To: Hold a Chef's Knife
Garlic
Yukon Gold Potatoes
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; cut crosswise into 1/4-inch-thick 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 the roasted potatoes 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. 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 and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil; 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 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 is softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. 

Warm the tortillas:
4 Warm the tortillas:

While the filling cooks, stack the tortillas on a large piece of aluminum foil; 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. 

Finish the potatoes:
5 Finish the potatoes:

To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Carefully stir to combine; season with salt and pepper to taste. 

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the sliced radishes, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper. Assemble the tacos using the warmed tortillas, filling, seasoned radishes, and seasoned crème fraîche. 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; cut crosswise into 1/4-inch-thick 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 the roasted potatoes 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. 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 and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil; 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 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 is softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. 

4 Warm the tortillas:

While the filling cooks, stack the tortillas on a large piece of aluminum foil; 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. 

Warm the tortillas:
Finish the potatoes:
5 Finish the potatoes:

To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Carefully stir to combine; season with salt and pepper to taste. 

6 Finish & serve your dish:

In a bowl, combine the sliced radishes, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper. Assemble the tacos using the warmed tortillas, filling, seasoned radishes, and seasoned crème fraîche. Serve the tacos with the finished potatoes on the side. Enjoy! 

Finish & serve your dish:
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