Chorizo Tacos
Servings: 6 Servings
Ingredients
- 2 Idaho potatoes peeled and cut into ½ inch cubes
- 2 teaspoons vegetable oil
- ½ white onion diced
- 3 garlic cloves finely minced
- 20 ounces pork chorizo 2 (10 ounce) packages
- ¼ teaspoon salt
- 10 to 12 corn tortillas heated
Instructions
- Bring a large pot of salted water to a boil, and add the potatoes. Cook for 6-7 minutes or until just soft enough to poke a fork into one of the pieces. Drain the potatoes and set aside.2 Idaho potatoes
- In the meantime, heat the oil in a large skillet over low-medium heat then cook the onion until it becomes translucent, about 2 minutes then add the garlic and cook for 30 seconds or until it becomes fragrant.2 teaspoons vegetable oil, ½ white onion, 3 garlic cloves
- Add the chorizo and salt and cook until it's cooked through and most of the moisture is cooked off, about 8-10 minutes.20 ounces pork chorizo, ¼ teaspoon salt
- Stir in the potatoes and place 3-4 tablespoons of the mixture into a tortilla. Add your favorite toppings and garnishes. Some of our favorites are crumbled queso fresco, table crema, cilantro and limes on the side.10 to 12 corn tortillas
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chorizo tacos. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
Chorizo Tacos
Serving Size
2 tacos
Amount per Serving
Calories
443
% Daily Value*
Fat
25
g
38
%
Saturated Fat
9
g
45
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.3
g
Cholesterol
59
mg
20
%
Sodium
796
mg
33
%
Potassium
396
mg
11
%
Carbohydrates
37
g
12
%
Fiber
4
g
16
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
508
IU
10
%
Vitamin C
5
mg
6
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
