Zesty Pork Chorizo Tacos

with Lime Mayo & Garlic-Cotija Potatoes

30 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 onion, then layered into warm flour tortillas with crisp cabbage and creamy, zesty mayo.
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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
4 Flour Tortillas
¾ lb Potatoes
1 Lime
1 Yellow Onion
½ lb Red Cabbage
1 clove Garlic
2 Tbsps Mayonnaise
2 Tbsps Grated Cotija Cheese
1 Tbsp Honey
2 Tbsps Tomato Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Remove the honey from the refrigerator to bring to room temperature. 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 in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to the reserved bowl.

2 Prepare the remaining ingredients

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and lime zest. Season with salt and pepper.

3 Cook the chorizo & onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced onion. Cook, stirring frequently, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening) and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the chorizo is cooked through. Turn off the heat.

4 Warm the tortillas

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Dress the potatoes & serve your dish

To the bowl of roasted potatoes, add the cheese, the juice of the remaining lime wedges, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Assemble the tacos using the warmed tortillas, lime mayo, cooked chorizo and onion, and marinated cabbage (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!