Potato, Chorizo, and Spinach Tacos Recipe

Serves: 4 Save

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

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