Street tacos are one of our family favorites. During this quarantine, we have enjoyed these tacos several times. We have used corn and flour tortillas as well as stuffing corn tortillas and baking to make them crispy.

Ingredients

3 small potatoes
6oz Mexican chorizo
half an onion, diced
2 mini bell peppers, diced
1 tbsp fresh cilantro

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Poke potatoes, microwave for 5 minutes.
Once cool enough to handle, peel and cut into small cubes.

In a large skillet, brown the chorizo for 2-3 minutes.
Add diced onion and peppers, cook until chorizo is done and onions are tender.
Remove mixture from skillet.

Add 1 tbsp oil, set to medium high heat. Add cubed potatoes along with some salt and pepper. Cook until browned and cooked through, 8-10 minutes.

Stir in chorizo mixture and cilantro, turn off heat
Serve in tortillas