These tacos bring together smoky, spiced chorizo and golden, crispy potatoes wrapped in a warm tortilla. It is a comforting, texture-packed meal that is simple to put together.

Ingredients

• 3 medium-sized potatoes (peeled and diced into small cubes)
• 200g Mexican-style chorizo sausage 
• Get 8 small corn or flour tortillas
• 2 tablespoons oil or butter (for frying the potatoes)
• 1 medium onion (finely chopped)
• 2 cloves (minced)
•  ½ teaspoon chilli powder, salt, and black pepper to taste
• Crumbled cheese (feta or cotija), chopped fresh cilantro, and lime wedges.

Instructions

• Boil the diced potatoes in salted water for about 5 minutes until just tender, then drain well and pat dry. Heat oil in a large skillet over medium-high heat. Add the potatoes, season with a pinch of salt and pepper, and fry until golden brown and crispy. Remove from the pan and set aside.
• In the same skillet, add the chorizo. Break it apart with a wooden spoon and cook over medium heat until browned and fully cooked through.
• Add the chopped onion and minced garlic straight into the skillet with the chorizo. Cook for 3 to 4 minutes until the onions are soft and fragrant. Toss the crispy potatoes back into the pan, mixing everything so the potatoes absorb the rich chorizo oils. Taste and add a little chilli powder or salt if needed.
• Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
• Spoon the warm potato and chorizo mixture generously into each tortilla. Top with crumbled cheese, fresh cilantro, and a squeeze of fresh lime juice. Serve hot and enjoy.