Pork Chorizo Tacos

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.

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange crosswise; squeeze the juice into a bowl. Halve the radishes lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

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, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly 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 (carefully, as the liquid may splatter) 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 carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

While the filling cooks, place the tortillas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

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