Chorizo and Potato Tacos With Cilantro Slaw
*1 large potato; peeled and cut into 1/2 inch cubes; I used russet potatoes but you can use gold potatoes as well.
*1 Tbs. or more canola oil
*1 lb. pre cooked Columbian chorizo (or any other style of your choosing) chopped
*1 small onion, diced
*salt to taste
*cilantro small bunch roughly chopped and divided; some will be used for the slaw and the tacos
*soft flour or hard corn tortillas; I used both.
For The Cilantro Slaw
*shredded cabbage mix for slaw; I bought the pre mixed kind in a bag.
*mayonnaise to taste
*olive oil to taste
*cilantro to taste
*salt and pepper to taste
*lime juice to taste
Fill a pot with water and add potatoes. Bring to a boil. Boil potatoes until potatoes are almost tender; drain.
While potatoes are boiling, add the ingredients for the slaw in a large bowl. Mix all of the ingredients together tasting it as you go. Add in more until it is to your liking; set aside.
In a large skillet (preferably cast iron) add canola oil and heat to medium high heat. When the skillet is hot, add in the potatoes and the onions. Cook while stirring frequently until potatoes start to brown and onions are soft; about 3 to 5 minutes. Add in a pinch of salt.
Place chorizo in the skillet with the potatoes and onions.
Cook while stirring frequently until chorizo starts to brown; about 3 to 5 minutes. Add some lime juice (about 2 tsp.) and cilantro ( a little less than 1/4 cup). Stir together and cook for about 1 to 2 minutes. Taste and add in salt if needed.
Warm up the tortillas. If using the hard corn tortillas that come in a box, warm up according to package directions.
Spoon the chorizo potato mixture onto or into the tortillas and top with the cilantro slaw.