Chorizo-Potato Tacos

Ingredients

• 8  corn tortillas 
• 0.3 cup feta cheese crumbled
• 8 ounces chorizo fresh
• 0.3 cup cilantro leaves fresh chopped
• 1  jalapeno minced for less heat remove seeds
• 4 servings kosher salt 
• 4 servings pepper freshly ground
• 2 medium red-skinned potatoes cut into 1-inch chunks
• 1  scallion minced
• 2 medium tomatoes diced
• 2 tablespoons vegetable oil 
• 1 medium baby squash diced yellow

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

Directions

1. Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
2. 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. Season with salt and pepper and transfer to a bowl.
3. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.
4. 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. Season with salt.
5. Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
6. Photographs by Antonis Achilleos