Chorizo-Potato Tacos With Black Bean Salsa

chorizo-potato-tacos
Photo by Christopher Baker
Chorizo-Potato Tacos With Black Bean Salsa 3.4 181 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 871 calories
    • Fat 61 g
    • Sat Fat 21 g
    • Cholesterol 110 mg
    • Sodium 2,004 mg
    • Protein 36 g
    • Carbohydrate 47 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 100 mg

In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Ingredients

  1. Check 1 pound fresh chorizo or Italian sausage, casings removed
  2. Check 1 russet potato (8 ounces), cut into ¼-inch pieces
  3. Check 1 15-ounce can black beans, rinsed
  4. Check 4 radishes, cut into small pieces
  5. Check ½ cup chopped fresh cilantro
  6. Check 2 tablespoons fresh lime juice
  7. Check 1 tablespoon olive oil
  8. Check ½ teaspoon ground cumin
  9. Check kosher salt and black pepper
  10. Check 8 hard taco shells, warmed
  11. Check 1 avocado, sliced
  12. Check ¼ cup sour cream

Directions

  1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.