Chorizo and potato tacos

Slightly spiced sausage and potatoes are cooked together with garlic, smoked paprika, and a touch of cayenne and then topped with all sorts complimentary toppings. 

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Tacos. Need I say more? Doesn't everyone love taco night? I know it's always been one of my favorite dinners. And while we love a good regular beef taco, we also love to try new taco fillings.

I don't really remember when we first starting making these chorizo and potato tacos, but ever since we first tried them they've remained a favorite in our home.

This recipe is for about 8 tacos, but it's quite simple to double it for more people. This is the amount I make for just me husband and I. 

The toppings below are some of my favorites for these tacos, but others like shredded green cabbage and avocados are also a perfect choice.

Potato and chorizo tacos
olive oil
2 links fresh chorizo (about 10 oz.) removed from casing
2 medium russet potatoes, cut into about 1/2-inch dice
2 cloves garlic, minced
1/2 teaspoon smoked paprika
pinch of cayenne pepper
sea salt and freshly ground black pepper, to taste

for serving:
small flour tortillas, warmed
Queso fresco, or other cheese of your choice
quick pickled red onions
salsa verde
cilantro
lime wedges
sour cream
other toppings of your choice

Heat a heavy-bottom skillet over medium heat and drizzle in about a teaspoon of olive oil. Add the chorizo and potatoes. Break apart the sausage with a wooden spoon. Let it cook for about 2-3 minutes at a time and then stir so that it browns nicely. Stir in the garlic, paprika, and cayenne and continue to cook until the chorizo is cooked through and the potatoes are fork tender. Season with salt and pepper as needed.

Serve in warmed tortillas with the toppings of your choice. I highly recommend the pickled onions, cilantro, salsa verde, and Queso fresco.