Chorizo and Potato Tacos

Makes 12.

Note: Browning the chorizo until slightly crispy gives these tacos a deep flavor and nice texture. From Meredith Deeds.

• 3 medium (about 12 oz.) Yukon Gold potatoes, cut into 1/2-in. cubes

• 1 tbsp. white vinegar

• 1 tbsp., plus 1/2 tsp. salt, divided

• 2 tbsp. vegetable oil

• 12 oz. fresh Mexican chorizo sausage, casing removed

• 1 medium white onion, diced

• 1 poblano chile, seeded and diced

• 12 warm tortillas

• 1 avocado, pitted and sliced

• Fresh cilantro leaves

• Homemade or store-bought green salsa

• Lime wedges


Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 1 tablespoon salt, and bring to a boil over high heat. Cook the potatoes until they are just becoming tender (they will still be quite firm), about 5 minutes after coming to a boil. Remove pot from the heat. Drain potatoes and place back in warm pot to dry slightly.

Heat the oil in a 12-inch nonstick pan over medium-high heat. Arrange the potatoes in a single layer and cook, stirring occasionally until very crisp and golden brown on all sides, about 15 minutes. Use a slotted spoon to transfer potatoes to a plate.

Add the chorizo to the skillet and cook, stirring, until heated through, until all the liquid has evaporated, and the chorizo starts sizzling, and eventually is quite dry and browned, about 10 minutes. Add the onion, poblano and remaining 1/2 teaspoon salt and cook until the chorizo is well browned and vegetables are softened and charred in spots. Add the potatoes to the skillet and cook, stirring, for another 2 minutes.

Serve chorizo and potato mixture immediately with tortillas, avocado, cilantro, salsa and limes on the side.

Nutrition information per serving:

Calories310Fat15 gSodium860 mg

Carbohydrates35 gSaturated fat4 gTotal sugars4 g

Protein10 gCholesterol20 mgDietary fiber4 g

Exchanges per serving: 1 vegetable, 2 starch, ½ high-fat protein, 2 fat.