Ingredients:

• 2 tablespoon vegetable oil
• 3 large Idaho® potatoes, washed & diced
• ½ cup finely chopped sweet onion
• Several pinches salt and black pepper, divided
• 3 cloves minced garlic
• 1 teaspoon chipotle chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon oregano
• 3 ounces bulk chorizo
• 1 cup Mexican crema
• 1 medium jicama, peeled and julienned
• 1 cup sliced baby bell pepper rings
• 2 minced chipotle peppers in adobo sauce
• Juice of two limes
• 1 tablespoon honey
• 6 corn tortillas
• ¾ cup crumbled queso fresco
• 2 tablespoon minced cilantro

Directions:

1. In a large skillet, heat the oil over medium high heat. Add the potatoes and onion, and a pinch of salt and pepper. Cook until potatoes are golden brown.
2. Stir in the garlic, chili powder, paprika, cumin, coriander, oregano, and another pinch of salt and pepper. Cook until potatoes are crispy around the edges.
3. In a small skillet over medium high heat, cook the chorizo, crumbling it as finely as possible. Drain chorizo then allow it to cool completely.
4. Stir the cooled chorizo into the crema.
5. In a small bowl combine the jicama and bell pepper rings to make the slaw. Sprinkle with a pinch of salt and pepper. Add the chipotle peppers, lime juice, and honey. Toss to coat.
6. Top each tortilla with the potato mixture followed by the slaw. Add a spoonful of the chorizo crema and sprinkle with queso fresco and cilantro.