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Chorizo and Potato Tacos with Cucumber Salsa

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[is_desktop] blank [/is_desktop]In these tacos we’ve forgone the traditional sliced chicken or grilled beef and used a mix of crisp potato, smoky chorizo and sweet onion instead. Placed in warm tortillas with a cucumber salsa and refreshing yoghurt, all you’ll have to do is wrap and enjoy!

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Here’s What You Need

[one_half]800 g potatoes
2 Lebanese cucumber
2 lime
2 onion
250 g spicy chorizo
100 g smoked cheddar
flour tortillas (use 8 – 10) [/one_half][one_half_last]200 g Greek-style yoghurt
2 jalapeño peppers
20 g fresh coriander
salt and pepper
120 ml (½ cup) olive oil
sugar[/one_half_last]

Here’s What You Do

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1. Boil potatoes
Peel the potatoes and cut into 2-3cm pieces. Place in a medium - large saucepan, cover with water and season with salt. Bring to the boil and cook for 10-12 minutes until very tender. Drain and return to pan to dry for 1 minute over low heat.
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2. Prep salad ingredients
Meanwhile, thinly slice jalapeño (discard seeds for less heat if you prefer). Halve the cucumber lengthwise, then thinly slice. Pick the coriander leaves (discard stems) and coarsely chop.
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3. Assemble salad
Combine the chilli, cucumber and coriander in a medium bowl (reserve chilli as a garnish if you prefer less heat). Halve the lime and squeeze half over the cucumber mixture. Add 1 tablespoon oil, a pinch of sugar and season with salt and pepper. Toss to combine.
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4. Cook onion and chorizo
Finely chop the onion. Slice the chorizo. Heat 2 tablespoons oil in a large fry-pan over medium-high heat. Cook the onion and chorizo, stirring often, for 8-10 minutes until soft and golden.
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5. Finish filling
Preheat the oven to 220°C. Add the potatoes and 1 tablespoons oil to the onion and chorizo and cook, tossing, for 5 minutes or until potatoes are slightly crisp and golden. Add 2 tablespoons water and continue to cook for 1 minute, scraping up any browned bits. Season with salt and pepper. Meanwhile, finely grate the cheddar.
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6. Warm tortillas
Brush or spray 8 - 10 tortillas with oil and place on an oven tray lined with baking paper. Bake for 3 minutes each side or until slightly puffed. To keep warm, wrap in foil or a clean tea towel. Fill tortillas with chorizo mixture and top with cheddar. Cut remaining lime into wedges. Serve tacos with salad, lime wedges and a dollop of yoghurt.
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Chorizo and Potato Tacos with Cucumber Salsa

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Author: The Cook

Ingredients

Instructions

  • Peel the potatoes and cut into 2-3cm pieces. Place in a medium - large saucepan, cover with water and season with salt. Bring to the boil and cook for 10-12 minutes until very tender. Drain and return to pan to dry for 1 minute over low heat.
  • Meanwhile, thinly slice jalapeño (discard seeds for less heat if you prefer). Halve the cucumber lengthwise, then thinly slice. Pick the coriander leaves (discard stems) and coarsely chop.
  • Combine the chilli, cucumber and coriander in a medium bowl (reserve chilli as a garnish if you prefer less heat). Halve the lime and squeeze half over the cucumber mixture. Add 1 tablespoon oil, a pinch of sugar and season with salt and pepper. Toss to combine.
  • Finely chop the onion. Slice the chorizo. Heat 2 tablespoons oil in a large fry-pan over medium-high heat. Cook the onion and chorizo, stirring often, for 8-10 minutes until soft and golden.
  • Preheat the oven to 220°C. Add the potatoes and 1 tablespoons oil to the onion and chorizo and cook, tossing, for 5 minutes or until potatoes are slightly crisp and golden. Add 2 tablespoons water and continue to cook for 1 minute, scraping up any browned bits. Season with salt and pepper. Meanwhile, finely grate the cheddar.
  • Brush or spray 8 - 10 tortillas with oil and place on an oven tray lined with baking paper. Bake for 3 minutes each side or until slightly puffed. To keep warm, wrap in foil or a clean tea towel. Fill tortillas with chorizo mixture and top with cheddar. Cut remaining lime into wedges. Serve tacos with salad, lime wedges and a dollop of yoghurt.
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Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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