Chorizo Tacos
These easy 4-ingredient tacos are the perfect option for a quick family lunch or dinner!
Foto: Spend With Pennies
Ingredients
- 8 ounces Yukon gold potatoes
- 8 ounces ground chorizo
- ½ yellow onion (finely diced)
- 12 small corn tortillas
- salsa verde (sweet white onion, cilantro, avocado, fresh lime)
Steps
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Scrub the potatoes and cut them into ½-inch cubes. Place them in a saucepan and fill with water 1-inch above the potatoes. Add salt and bring to a boil over medium-high heat. Let boil about 8 minutes or until fork tender. Drain well.
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Meanwhile, in a 10-inch skillet, cook the chorizo over medium heat. Break it up with a spoon and cook until no pink remains, about 7 minutes.
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With a slotted spoon, transfer the chorizo to a bowl reserving the fat in the pan.
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Adjust the heat to medium-high and add the onion and drained potatoes. Stir to coat in the fat and cook for 4 to 5 minutes or until the onion is tender and the potatoes begin to form a golden crust. Add the chorizo back into the pan and cook for 1 minute more.
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Heat tortillas according to the package directions. Fill the tortillas with the chorizo mixture and add toppings as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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