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These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender cabbage and fresh citrus juices. Garlicky, cheesy roasted potatoes round out the lively flavors of the meal.

Ethan Mick

with Radishes, Roasted Potatoes & Cotija Cheese

Pork Chorizo Tacos

Pork Chorizo

Flour Tortillas

Cabbage

Garlic

Navel Orange

Golden Potatoes

Lemon

Radishes

Grated Cotija Cheese

Crème Fraîche

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the **potatoes** lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl.

Prepare & roast the potatoes:

While the potatoes roast, cut out and discard the core of the **cabbage**; thinly slice the leaves. Halve the **orange** crosswise; squeeze the juice into a bowl. Halve the **radishes** lengthwise, then thinly slice crosswise. Peel **1 clove of garlic**; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the **lemon**. In a bowl, combine the **crème fraîche**,** the juice of 1 lemon wedge**, and a drizzle of **olive oil**. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & make the sauce:

While the potatoes continue to roast, in a medium pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the **chorizo**; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the **sliced cabbage**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the **orange juice** (carefully, as the liquid may splatter) and **1/2 cup of water**; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage is softened and the chorizo is cooked through. Turn off the heat and carefully stir in **the juice of 2 lemon wedges**. Taste, then season with salt and pepper if desired.

Make the filling:

While the filling cooks, place the **tortillas** on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas & season the radishes:

To the bowl of **roasted potatoes**, add the **cheese** and **as much of the garlic paste as you’d like**. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the potatoes:

In a bowl, combine the **sliced radishes** and** the juice of the remaining lemon wedge**. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Assemble the tacos using the **warmed tortillas**, **filling**, **seasoned radishes**, and **sauce**. Serve the **tacos** with the **finished potatoes** on the side. Enjoy!