I hope you aren’t all sick of salads yet, because I have a few more to come. At the moment at least, I am sure I’ll make more as the summer progresses. I guess technically this isn’t a salad, but it has a salad topping. So, yeah. Moving on. We are typically traditional taco people. I’m talking ground beef, veggies all in a hard shell taco. The kids love it, I love it, it’s great. But, once in a while, I like to try to mix things up a bit. Usually to the disappointment of my kids, since they are the pickiest kids that walked the earth. Okay, that’s not true, I was definitely pickier as a kid, and less willing to try new things. But still, I stopped cooking for my kids palettes a long time ago. Otherwise this blog would be incredibly boring and I wouldn’t enjoy cooking as much as I do. I like to be be adventurous! Mainly in the baking area. Sugary treats are always exciting. I digress. Let’s talk about these tacos.
These aren’t particularly adventurous as I was leading you on to be. But that’s okay. These are worth putting on your next taco Tuesday. These take just a tiny but of time, but probably no longer than your average taco night. Make yourself a margarita (if you’re into that sort of thing) and get chopping.
Let me break these down for you. Russet potatoes are cubed and boiled so they are soft and ready to go into the skillet after the chorizo has cooked. The potatoes get browned with the chorizo and onion, then topped with cilantro. Since there needs to be some greens thrown in to balance it all out, a simple cabbage and romaine lettuce, plus more, are thrown together. A large pile of greens on top of the chorizo/potato mixture is necessary. If you have the time, definitely make your own soft corn tortillas. It will knock these out of the park. With that said, I didn’t have the time, and I thought the store bought corn tortillas were just as wonderful.
Recipe adapted from Now & Again
For the potato and chorizo filling
- 1 1/2 pounds russet potatoes, scrubbed cut into 1/2-inch cubes
- salt and pepper
- 2 Tablespoon grapeseed oil
- 1 pound chorizo, or ground pork*
- 1 medium red onion, finely diced
- handful fresh cilantro, chopped
- small soft corn tortillas
For the super crunch salad
- juice from 1 lime
- 2 Tablespoons olive oil
- 1 medium garlic clove, minced
- 1/2 teaspoon salt
- 1 large heart romaine lettuce, thinly sliced
- 1/2 pound red cabbage, thinly sliced
- 2 large carrots, peeled and grated
- handful fresh cilantro, chopped
- 1/4 cup toasted pumpkin seeds
- To make the filling, place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then lower the heat and simmer the potatoes until tender when poked with a fork, about 8-10 minutes. Thoroughly drain the potatoes and set aside.
- Meanwhile, place a large skillet over medium-high heat. Stir in the chorizo. Continue to cook, stirring occasionally and chopping into fine pieces with a metal spatula. Cook for about 8 minutes, then stir in the drained potatoes and onion. Cook, stirring occasionally, until the potatoes are golden, about 10 more minutes. If the potatoes are beginning to stick to the pan, drizzle in a few teaspoons of oil. Season the potatoes and meat with salt and pepper and sprinkle with cilantro.
- While the potatoes cook, make the salad. Whisk together the lime juice, olive oil, garlic and salt in a small jar or glass measuring cup. In a large bowl, toss together the romaine lettuce, cabbage, carrots, cilantro, and pumpkin seeds. Drizzle the dressing over the lettuce mixture, and toss until coated.
- To serve, warm the corn tortillas and place on servings plates. Spoon the meat/potato mixture over the tortillas then top with salad. Serve immediately.
*If you don’t have chorizo, you can substitute ground pork mixed with a spoonful of granulated garlic, cayenne pepper, and paprika.