11 July – potato tacos with lime yogurt sauce
SO good. this is two different recipes, combined into one.


when there is an option, I bolded what I used


from Food Network Magazine July/August 2010 issue
CHORIZO-POTATO TACOS
Serves 4


2 medium red-skinned potatoes, cut into 1-inch chunks
Kosher salt
2 tablespoons vegetable oil
1 medium yellow squash, diced (I used patty pan)
freshly gorund pepper
8 ounces fresh chorizo or other spicy sausage, casings removed
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 cup crumbled cotija or feta cheese
sour cream and/or guacamole for serving (optional)


1. Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. 
Cover with plastic wrap and microwave 5 minutes.
2. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned, but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl, Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
3. Combine the tomatoes, scallions, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole if desired.


Well, I had bought chorizo, but could not find it, so left it out. Also omitted the tomatoes and jalapeno and instead made this yogurt sauce. Also added thinly sliced red cabbage.


from Driftless Organics weekly newsletter
SAUCE
2/3 cup plain yogurt or sour cream
2 Tbsp. mayonnaise
1 lime, juiced
1 jalapeno pepper, seeds removed, minced OR 1 Tbsp hot sauce
1/2 tsp ground coriander
1/2 tsp ground coriander
1/4 tsp chipotle powder (optional)
Whisk sauce ingredients together.