Pork Chorizo Tacos with Radishes, Roasted Potatoes & Cotija Cheese

Pork Chorizo Tacos

with Radishes, Roasted Potatoes & Cotija Cheese

35 MIN
2 Servings
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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. Garlicky, cheesy roasted potatoes round out the lively flavors of the meal.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
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 & make the sauce:

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.

Prepare the remaining ingredients & make the sauce:
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, 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. 

4 Warm the tortillas & season the radishes:

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.

Warm the tortillas & season the radishes:
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. Stir to combine. Taste, then season with salt and pepper if desired.

6 Assemble the tacos & serve your dish:

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! 

Assemble the tacos & serve your dish:
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