Turkey Chorizo and Potato Tacos
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 71.69
- Health score: 25.00
- Weight Watcher points: 10.00
Summary
If you have about 45 minutes to spend in the kitchen, Turkey Chorizo and Potato Tacos might be a great gluten free and dairy free recipe to try. This recipe serves 4 and costs $2.57 per serving. One serving contains 444 calories, 34g of protein, and 11g of fat. Only a few people really liked this main course. Head to the store and pick up potatoes, corn tortillas, ground turkey, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is a budget friendly recipe for fans of Mexican food. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Similar recipes include Potato Chorizo Tacos, Potato Chorizo Tacos, and Chorizo and Potato Tacos.
Ingredients
potatoes1.5 pounds
salt2.25 teaspoon
ground turkey1 pound
grinds pepper9 servings
paprika1 teaspoon- paprika2 teaspoons
garlic2 teaspoons
adobo sauce from a chipotle peppers in adobo1 tablespoon
ground coriander0.5 teaspoon
oregano1 teaspoon
cider vinegar1 tablespoon
vegetable oil2 tablespoons
corn tortillas8
Instructions
Step 1
Peel the potatoes and place them in a medium-sized pot.
Step 2
Add enough water to cover the potatoes by 2 inches and add teaspoon salt. Cover the pot and bring to a boil over medium-high heat. Boil for 30 minutes or until the potatoes are tender when pierced with a fork.
Step 3
Remove the potatoes from the water and set aside to cool slightly.
Step 4
While the potatoes are cooking, in a medium bowl, mix the ground turkey with the remaining salt, pepper, paprika, garlic, adobo sauce, coriander, oregano, and cider vinegar.
Step 5
Coarsely mash the potatoes with a fork.
Step 6
Add to the turkey mixture and stir to combine.
Step 7
Heat a 12-inch cast-iron or nonstick pan over medium heat.
Step 8
Add the oil and tilt the pan gently to coat it.
Step 9
Add the turkey-potato mixture, spreading it in a thin layer so that it covers the bottom of the pan. Cook the mixture without stirring for 5 to 6 minutes, or until a crust develops on the bottom and the mixture turns golden brown.
Step 10
Flip the mixture in sections and cook on the other side for another 5 minutes, until golden brown and crispy. Be sure the turkey is cooked through and no longer pink.
Step 11
Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole.
Step 12
Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advancefor stronger and spicier flavorbut the mixture tastes best when served immediately after cooking.
Categories
Cuisines: Mexican
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free