Zesty Pork Chorizo Tacos

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.

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, zest 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.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey and sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening), tomato sauce, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 3 to 4 minutes, or until slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

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. 

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 turkey and onion, and marinated cabbage (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!