Turkey Chorizo and Potato Tacos
By: Tami Weiser
Published: Tuesday, February 4, 2014 - 10:13am

Ingredients




1½ pounds potatoes (about 2 large)
2¼ teaspoon salt, divided
1 pound ground turkey (dark meat)
Few grinds black pepper
1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoons minced garlic
1 tablespoon adobo sauce from a can of chipotle peppers in adobo
½ teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon cider vinegar
2 tablespoons vegetable oil
8 corn tortillas

Preparation

1 Peel the potatoes and place them in a medium-sized pot. Add enough water to cover the potatoes by 2 inches and add ¾ 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. Remove the potatoes from the water and set aside to cool slightly. 2 While 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. 3 Coarsely mash the potatoes with a fork. Add to the turkey mixture and stir to combine. 4 Heat a 12-inch cast-iron or nonstick pan over medium heat. Add the oil and tilt the pan gently to coat it. Add 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. 5 Flip 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. 6 Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole.  Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advance—for stronger and spicier flavor—but the mixture tastes best when served immediately after cooking.

About

I have adapted a recipe from Food & Wine that combines classic spices with ground turkey & fluffy potatoes. The mixture is then cooked in oil until it turns golden brown and crispy—no need to stuff it into a casing when you have tortillas!