Turkey Chorizo and Potato Tacos
I have adapted a recipe from Food & Wine that combines classic spices with ground turkey & fluffy potatoes. The mixture is then cooked in oil until it turns golden brown and crispy—no need to stuff it into a casing when you have tortillas!
This recipe contains potatoes, salt, turkey (ground), black pepper, paprika (smoked), paprika, garlic (minced), adobo sauce, coriander, oregano (dried), cider vinegar, oil (vegetable), tortillas (corn)
4 people servings
Prep time: 20 min
Cook time: 40 min
- 1 1/2 pounds potatoes (about 2 large)
- 2 1/4 teaspoon salt, divided
- 1 pound ground turkey (dark meat)
- Few grinds black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons paprika
- 2 teaspoons minced garlic
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 tablespoon cider vinegar
- 2 tablespoons vegetable oil
- 8 corn tortillas
- 1. Peel the potatoes and place them in a medium-sized pot. Add enough water to cover the potatoes by 2 inches and add ¾ 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. Remove the potatoes from the water and set aside to cool slightly.
- 2. 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.
- 3. Coarsely mash the potatoes with a fork. Add to the turkey mixture and stir to combine.
- 4. Heat a 12-inch cast-iron or nonstick pan over medium heat. Add the oil and tilt the pan gently to coat it. 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.
- 5. 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.
- 6. Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole. Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advance—for stronger and spicier flavor—but the mixture tastes best when served immediately after cooking.