Chorizo and Potato Street Tacos with Avocado Salsa (Stovetop)

How to Make Chorizo and Potato Street Tacos with Avocado Salsa (Stovetop)

1. 1

   Step 1: Make the avocado salsa

   In a medium bowl combine the diced avocado, tomato, red onion, chopped cilantro and the juice of half the lime. Season lightly with salt and toss gently to combine; taste and add more lime or salt as needed. Set aside at room temperature so the flavors meld while you cook the potatoes and chorizo.

   For this step

   • 1 largeRipe avocado
   • 1/2 cupTomato (seeded and diced)
   • 1/4 cupRed onion (finely chopped)
   • 2 tbspFresh cilantro (chopped)
   • 1 pinchSalt
   
2. 2

   Step 2: Parboil the potatoes

   Place the diced potatoes in a pot and cover with cold salted water. Bring to a boil over medium-high heat and simmer until the pieces are just tender when pierced with a fork, about 8–10 minutes; drain well and let steam-dry for a minute to remove excess moisture. Keeping the pieces slightly firm ensures they crisp up nicely in the skillet.

   For this step

   • 1 1/2 lbYukon Gold or russet potatoes (peeled, diced 1/2")
   
3. 3

   Step 3: Cook the chorizo and crisp the potatoes

   Heat the vegetable oil in a large heavy skillet over medium-high heat. Add the chorizo, breaking it up with a spoon, and cook until it’s mostly cooked through and fragrant, about 5–7 minutes; if the chorizo releases a lot of fat, tilt the pan and spoon off excess if desired. Add the drained potatoes to the skillet and press them slightly; cook without stirring for a couple minutes to let edges crisp, then toss gently to combine and brown all around, 4–6 more minutes. Taste and season with a little salt and freshly ground pepper — remember chorizo can be salty, so season carefully.

   For this step

   • 1 lbFresh Mexican chorizo (loose, casings removed)
   • 2 tbspVegetable oil
   
4. 4

   Step 4: Warm tortillas and prep toppings

   Warm the corn tortillas in a dry cast-iron skillet or on a griddle over medium heat for about 20–30 seconds per side until pliable and slightly charred at the edges. Keep them covered in a clean towel to stay warm. Place the crumbled cotija in a small bowl for easy topping and cut the remaining lime into wedges for serving.

   For this step

   • 8 countSmall corn tortillas (6"), warmed
   • 1/4 cupCrumbled cotija or queso fresco
   
5. 5

   Step 5: Assemble and serve the tacos

   Divide the chorizo-and-potato mixture evenly among the warm tortillas (about 2 tacos per serving), top with spoonfuls of the avocado salsa and a sprinkle of cotija. Finish with extra cilantro or a squeeze of lime if desired and serve immediately while everything is warm and crisp. These tacos pair well with pickled onions, hot sauce, or a simple radish garnish.
   

1. In a medium bowl combine the diced avocado, tomato, red onion, chopped cilantro and the juice of half the lime. Season lightly with salt and toss gently to combine; taste and add more lime or salt as needed. Set aside at room temperature so the flavors meld while you cook the potatoes and chorizo.
2. Place the diced potatoes in a pot and cover with cold salted water. Bring to a boil over medium-high heat and simmer until the pieces are just tender when pierced with a fork, about 8–10 minutes; drain well and let steam-dry for a minute to remove excess moisture. Keeping the pieces slightly firm ensures they crisp up nicely in the skillet.
3. Heat the vegetable oil in a large heavy skillet over medium-high heat. Add the chorizo, breaking it up with a spoon, and cook until it’s mostly cooked through and fragrant, about 5–7 minutes; if the chorizo releases a lot of fat, tilt the pan and spoon off excess if desired. Add the drained potatoes to the skillet and press them slightly; cook without stirring for a couple minutes to let edges crisp, then toss gently to combine and brown all around, 4–6 more minutes. Taste and season with a little salt and freshly ground pepper — remember chorizo can be salty, so season carefully.
4. Warm the corn tortillas in a dry cast-iron skillet or on a griddle over medium heat for about 20–30 seconds per side until pliable and slightly charred at the edges. Keep them covered in a clean towel to stay warm. Place the crumbled cotija in a small bowl for easy topping and cut the remaining lime into wedges for serving.
5. Divide the chorizo-and-potato mixture evenly among the warm tortillas (about 2 tacos per serving), top with spoonfuls of the avocado salsa and a sprinkle of cotija. Finish with extra cilantro or a squeeze of lime if desired and serve immediately while everything is warm and crisp. These tacos pair well with pickled onions, hot sauce, or a simple radish garnish.