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

Pork Chorizo Tacos

with Radishes, Roasted Potatoes & Cotija Cheese

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pork Chorizo Tacos with Radishes, Roasted Potatoes & Cotija Cheese
Title
time-saving
tips & techniques
Flour Tortillas
Garlic
Navel Orange
Yukon Gold Potatoes
Radish
How To: Quarter and Deseed a Lemon
Lemon
Cotija Cheese
How To: Hold a Chef's Knife
Crème Fraîche
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 & make the sauce:
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.

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. 

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 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.

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.

Assemble the tacos & serve your dish:
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! 

Tips from Home Chefs

Get Plans

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 & 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:
Browse Steps
1 of 6