Potato, Chorizo, and Spinach Tacos Recipe

Ingredients (10)

• 1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups)
• 2 tablespoons canola oil, divided
• Kosher salt
• 1/2 large white onion, chopped (about 3/4 cup)
• 8 ounces fresh Mexican chorizo
• 5 ounces fresh spinach, rinsed and finely chopped
• 12 corn tortillas, warmed
• 2 ounces queso fresco or feta cheese, crumbled
• Handful fresh cilantro, stems removed, leaves chopped
• 2 limes, quartered