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WVU Healthcare Farmers' Market

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Recipe to try at home

Chorizo Potato Street Tacos

Crispy potatoes and spicy chorizo in warm corn tortillas with lime and onion.

Ingredients

  • 12 oz fresh Mexican chorizo, casings removed
  • 2 medium potatoes, diced small
  • 1 tbsp oil
  • 12 small corn tortillas
  • 1/2 cup diced white onion
  • 1/4 cup chopped cilantro
  • 2 limes, cut in wedges

Make it

  1. Cook potatoes in oil over medium heat, covered, 8 minutes until tender, stirring once.
  2. Add chorizo and cook, breaking it up, until browned and 160°F, about 8 minutes.
  3. Spoon into warm tortillas and top with onion, cilantro and a squeeze of lime.

A recipe to make at home.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.