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Learn to make grilled potato and chorizo tacos at home!
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Delight your guests with this unique taco recipe!

Our host Gaard Swanson headed down to Columbia City to meet with Chef Ben Leonard at PCC. Chef Ben has taught thousands of people across the country how to cook. With the help of Washington Potatoes, he showed Gaard how to make crispy potato and chrorizo tacos! Ben loves using fresh, local ingredients so if he's using potatoes, you know they are going to be Washington Potatoes.

Here's the recipe so you can try it out for yourself, and make sure to watch the video above as your guide!


Grilled Potato and Chorizo Tacos

Crispy, grilled fingerling potatoes provide a smokey summertime take on a classic street taco.

Serves 4 | Preparation time: 10 minutes | Cooking time: 25 minutes


  • 1 pound fingerling potatoes, cut in half lengthwise (or quartered if larger than 2 inches)
  • 2 tablespoons kosher salt, plus more for seasoning
  • 3 tablespoons avocado oil, divided
  • 1 pound fresh Mexican chorizo
  • 1 cup Greek yogurt, Mexican crema, or sour cream
  • 3 scallions, thinly sliced, green parts only
  • 2 teaspoons honey
  • Zest of one lime
  • Black pepper, to taste
  • 12 to 16 warm soft corn tortillas, for serving
  • 1 white onion, minced, for serving
  • 1/2 cup chopped fresh cilantro, leaves and stems, for serving
  • 2 limes cut into 8 wedges each, for serving


Add potatoes to a large pot, cover the potatoes with water until fully submerged, and add the salt. Bring water to a boil over high heat, then reduce the temperature to maintain a heavy simmer and cook potatoes until tender for 7 to 8 minutes or until the tip of a paring knife can easily go to the center of the potato without much resistance. Drain the potatoes and return them to the pot they were cooked in to allow them to dry.

Place a large cast iron skillet over medium-high heat and add 1 tablespoon of the oil. Add chorizo to the pan, making sure to allow enough room between pieces for steam to escape as it cooks. This way you'll ensure you get crispy chorizo and good browning. Stirring regularly, cook the chorizo until well browned and cooked through, with any liquid it released being fully evaporated. This will take about 15 minutes. Transfer the cooked chorizo to a large mixing bowl.

Heat a grill pan, electric grill, or outdoor grill as hot as you can get it. Toss the cooked potatoes with the remaining 2 tablespoons oil and a large pinch of salt and grill on both sides until potato halves have dark grill marks and are slightly charred in places. Do this for about 4 minutes per side. (If you don't have a way to grill them, you can crisp the potatoes in the same skillet you used for the chorizo, turning until golden brown and slightly charred on all sides.)

As each potato is grilled nicely, transfer to the mixing bowl with the chorizo. Once all the potatoes are cooked, gently toss the chorizo and potatoes to combine. Season with salt and pepper to taste.

In a small bowl, combine the Greek yogurt (or substitute of your choice), scallions, honey, and lime zest. Adjust to taste with salt and pepper.

Lightly grill the tortillas or heat them in the cast iron pan. Serve the warm potato and chorizo mix along with the warm tortillas, with the onions, cilantro, scallion yogurt, and lime wedges on the side.


For more information on cooking classes at PCC, you can click here to see a complete schedule. They have classes for all ages!

The Washington State Potato Commission provided funding for this content.

For more potato recipes, nutrition facts, and information about potatoes, visit Washington State Potato Commission online. Follow them on Facebook here.

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