Spicy chorizo and potato taco

By Michael Bonacini
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  • 2-1/2 cups of Blushing Belle and Boomer gold potatoes
  • 2 chorizo sausages
  • 1 tablespoon of avocado oil
  • 2 ripe avocados
  • 2 tablespoons sour cream
  • 1 tablespoon green chillies
  • Cotija cheese
  • Lime wedges
  • Corn tortillas
  • 1/4 - 1/2 teaspoon cayenne pepper


  1. Prep mixture of potatoes by cooking in microwave safe container with lid and salted water for approximately five minutes. Drain and allow to cool. Then dice up into little cubes.
  2. Remove chorizo from casing and transfer into hot cast iron pan to cook.
  3. Heat avocado oil in pan and then add 2-1/2 cups of potatoes. Stir salt and pepper, and sprinkle 1/4 -1/2 teaspoons of cayenne pepper. (Spicier the better)
  4. While potatoes and chorizo cook, in small bowl combine: avocado, lime juice, sour cream, green chillies and salt and pepper to taste, to make avocado sauce.
  5. When potatoes are almost crispy, approximately 15 minutes, stir in one teaspoon of butter for added flavour.
  6. Transfer potatoes to chorizo cast iron when both are cooked fully. 
  7. Heat up tortillas in pan. Turn when brown spots appear.
  8. Follow steps to build the perfect taco.

How to build a taco 101:

  1. Corn tortilla base.
  2. One scoop of avocado sauce spread to the edges.
  3. Two scoops of chorizo and potato mixture.
  4. Sprinkle cotija cheese on top.
  5. Garnish with lime.
  6. Eat. Cry happy tears. Repeat until you’re stuffed.


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