Turkey Chorizo and Potato Tacos

Ingredients

• •1½ pounds potatoes
• •2¼ teaspoons salt
• •1 pound ground turkey
• •1 grinds pepper
• •3 teaspoons paprika
• •2 teaspoons garlic
• •1 tablespoon adobo sauce from a chipotle peppers in adobo
• •½ teaspoon ground coriander
• •1 teaspoon oregano
• •1 tablespoon cider vinegar
• •2 tablespoons vegetable oil
• •8 corn tortillas

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Method

From foodista.com — read the original

1. 1Peel the potatoes and place them in a medium-sized pot.
2. 2Add enough water to cover the potatoes by 2 inches and add teaspoon salt. Cover the pot and bring to a boil over medium-high heat. Boil for 30 minutes or until the potatoes are tender when pierced with a fork.
3. 3Remove the potatoes from the water and set aside to cool slightly.
4. 4While the potatoes are cooking, in a medium bowl, mix the ground turkey with the remaining salt, pepper, paprika, garlic, adobo sauce, coriander, oregano, and cider vinegar.
5. 5Coarsely mash the potatoes with a fork.
6. 6Add to the turkey mixture and stir to combine.
7. 7Heat a 12-inch cast-iron or nonstick pan over medium heat.
8. 8Add the oil and tilt the pan gently to coat it.
9. 9Add the turkey-potato mixture, spreading it in a thin layer so that it covers the bottom of the pan. Cook the mixture without stirring for 5 to 6 minutes, or until a crust develops on the bottom and the mixture turns golden brown.
10. 10Flip the mixture in sections and cook on the other side for another 5 minutes, until golden brown and crispy. Be sure the turkey is cooked through and no longer pink.
11. 11Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole.
12. 12Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advancefor stronger and spicier flavorbut the mixture tastes best when served immediately after cooking.