Chorizo-Potato Tacos

• 2 medium red-skinned potatoes, cut into 1-inch chunks
• Kosher salt
• 2 tablespoons vegetable oil
• 1 medium yellow squash, diced
• Freshly ground pepper
• 8 ounces fresh chorizo or other spicy sausage, casings removed
• 2 medium tomatoes, diced
• 1 scallion, minced
• 1 jalapeno pepper, minced (remove seeds for less heat)
• 1/3 cup fresh cilantro, chopped
• 8 corn tortillas
• 1/4 cup crumbled cotija or feta cheese
• Sour cream and/or guacamole, for serving (optional)

1. Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt.
2. Cover with plastic wrap and microwave 5 minutes.
3. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes.
4. Season with salt and pepper and transfer to a bowl.
5. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.
6. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes.
7. Season with salt.
8. Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt.
9. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute.
10. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa.
11. Top with sour cream and/or guacamole, if desired.
12. Per serving: Calories 475; Fat 32 g (Saturated 10 g); Cholesterol 58 mg; Sodium 855 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g
13. Photographs by Antonis Achilleos

potatoes, kosher salt, vegetable oil, yellow squash, freshly ground pepper, fresh chorizo, tomatoes, scallion, pepper, fresh cilantro, corn tortillas, crumbled cotija, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chorizo-potato-tacos-recipe.html (may not work)