If I were better at branding and had a little more forethought on my post scheduling, I would have shared this recipe on Tuesday, but I couldn’t resist making a taco inspired piece of art. So, Taco Tuesday be damned, and hello Taco Fine Art Friday!

These tacos are one for the books. Potatoes and chorizo were meant to be paired together, and can literally do no wrong. Smother them in melty, gooey, bubbly cheese, and I’m in heaven. But a taco is not a taco without some sort of topping. I’ve paired the spicy chorizo with some lovely charred summer sweet corn, pickled onions and jalapeños, creamy avocado crema, and cilantro.

Taco Tuesday or not, you’re going to want to make this one STAT and on REPEAT!

Potato and Chorizo Tacos with Avocado Crema

Ingredients:

1 avocado

8 oz sour cream

2 Tbsp lime juice

2 tsp kosher salt

1 C red onion, thinly sliced

1 jalapeño, thinly sliced

1/2 C distilled white vinegar

1 ear corn

1 lb ground chorizo

2 Tbsp avocado oil

1 lb potatoes, diced

1/4 tsp garlic powder

1/2 C shredded Mexican cheese blend

corn or flour tortillas

cilantro

Make avocado crema. In a food processor or blender, combine avocado, sour cream, lime juice, and 1/2 tsp salt, and blend until smooth. Refrigerate and set aside until ready to use.

Make pickled onions and jalapeños. In a small bowl combine red onion, sliced jalapeños, vinegar, and 1 tsp kosher salt. Stir until salt has dissolved. Let sit at room temperature for 20 minutes. If making ahead, store in refrigerator until ready to use.

Remove husk from corn, and grill on all sides until there are nice charred bits all over the kernels. If you don’t own a grill, a grill pan will work just fine, or broiling the corn in the oven for a few minutes will also do the trick. Let cool, and slice kernels off the cob. Set aside until ready to use.

In a large oven proof skillet, brown chorizo over medium high heat, until crispy and cooled all the way through. Remove from pan and set aside in a bowl. Add a splash of water the the empty pan to deglaze it, being sure to scrape up all the brown bits at the bottom of the pan.

Add avocado oil to the deglazed pan along with the diced potatoes, 1/2 tsp salt, and garlic powder. Cook until the potatoes are tender but crispy on the outside, approximately 10-15 minutes depending on how large you have cut your potatoes.

While the potatoes are cooking, pre-heat the oven broiler on high. Once the potatoes have cooked through, add the chorizo back to the pan and stir to combine everything together. Top with shredded cheese and broil for a few minutes, until the cheese has melted and bubbly.

Assemble tacos into your choice of tortillas with potato/chorizo/cheese mixure, a spoonful of grilled corn, avocado crema, pickled onions and jalapeños, and a few sprigs of cilantro.