Chorizo and Potato Tacos Recipe

4 tablespoons vegetable oil

1 pound russet potatoes (peeled and cut into ¼ inch cubes)

½ pound chorizo sausage

½ medium white onion (diced)

1 bunch green onions (diced)

1 teaspoon salt

1 teaspoon ground black pepper

16 small corn tortillas

Remove the casing from the chorizo.

Heat about 4 tablespoons of oil in a large skillet over medium-high heat. Add the potatoes and stir to coat with the oil in the pan. Season with salt and pepper. Cook the potatoes for 3 minutes and then add the chopped onion. Cook the onions and potatoes for about 5 minutes or until the potatoes are tender Remove from the pan. Add the chorizo to the skillet. Cook while breaking up into chunks with a spatula for 10 minutes or until the chorizo is fully cooked and starts to get crispy. Mix in the cooked potatoes and onions

Warm the corn tortillas either on the stovetop or in the microwave.  Top with chorizo and potato mixture and green onions.