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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. On the side, we’re livening up roasted potatoes by tossing them with piquant garlic paste and Cotija cheese.

Ethan Mick

with Radishes, Roasted Potatoes, & Cotija Cheese

Pork Chorizo Tacos

Ground Pork Chorizo

Flour Tortillas

Cabbage

Navel Orange

Lemon

Garlic

Grated Cotija Cheese

Golden Potatoes

Crème Fraîche

Radishes

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the **potatoes** lengthwise; cut crosswise into 1/4-inch-thick 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 the roasted potatoes 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**; squeeze the juice into a bowl. Cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the **lemon**. In a bowl, combine the **crème fraîche**, **the juice of 1 lemon wedge**, and a drizzle of olive oil; season with salt and pepper to taste.

Prepare the remaining ingredients:

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, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until 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** 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 stir in **the juice of 2 lemon wedges**; season with salt and pepper to taste.

Make the filling:

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

Warm the tortillas:

To the bowl of **roasted potatoes**, add the **cheese** and **as much of the garlic paste as you’d like**. Carefully stir to combine; season with salt and pepper to taste.

Finish the potatoes:

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