Potato Chorizo and Spinach Tacos Recipe
Ingredients
- 1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups)
- 2 tablespoons canola oil, divided
- Kosher salt
- 1/2 large white onion, chopped (about 3/4 cup)
- 8 ounces fresh Mexican chorizo
- 5 ounces fresh spinach, rinsed and finely chopped
- 12 corn tortillas, warmed
- 2 ounces queso fresco or feta cheese, crumbled
- Handful fresh cilantro, stems removed, leaves chopped
- 2 limes, quartered
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