My F&W
quick save (...)

Andouille Sausage and Potato Tacos

  • FAST
  1. 1 pound andouille sausage, finely diced
  2. 3/4 pound Yukon Gold potatoes, peeled and cut into small dice
  3. 8 corn tortillas
  4. 1 jalapeño, seeded and minced
  5. 2 scallions, thinly sliced on the diagonal
  6. 1/4 cup chopped cilantro
  7. 1/2 teaspoon kosher salt
  8. Freshly ground black pepper
  9. 1 cup shredded Monterey Jack cheese
  10. Sour cream and hot sauce, for serving
  1. Preheat the oven to 400°. Meanwhile, in a large skillet, cook the andouille over moderately high heat until the fat is rendered and the andouille is browned, about 7 minutes. Using a slotted spoon, transfer the andouille to a paper towel-lined plate.
  2. Add the potatoes to the skillet and stir to coat with fat. Cover and cook over moderately low heat until the potatoes are tender and browned, about 20 minutes. Meanwhile, wrap the tortillas in foil and heat them in the oven.
  3. Add the andouille, jalapeño, scallions and cilantro to the potatoes and stir well. Season the mixture with salt and pepper and transfer to a bowl. Pass the warmed tortillas, cheese, sour cream and hot sauce at the table.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.