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Weekday dinner inspiration: Chorizo and Potato Tacos and more

Mon | Meatless Monday

You'll need to have a grill pan or be willing to fire up the outside grill for tonight's Feta and Sun-Dried Tomato Eggplant Rolls With Couscous. Make the couscous according to package instructions and set aside. Cut 3 eggplants into thin strips lengthwise. Grill for 2 minutes on each side, remove and season with salt and pepper. Place 1 sun-dried tomato and 1 tablespoon (or so) crumbled feta on each strip. Drizzle with olive oil before rolling up and securing with a toothpick. Heat pinwheels on the grill for another minute. Serve immediately.

Tues | Dinner party

Lemon Pepper Salmon With Parsley Pasta is elegant enough for company. Season salmon fillets with salt and lemon pepper. Saute in extra-virgin olive oil until just cooked through. Squeeze fresh lemon juice over the cooked fish and serve with a nest of thin pasta that has been tossed with melted butter and chopped parsley. Steamed broccoli on the side.

Wed | Rotisserie chicken

Make a Greek Chicken Salad by first shredding the chicken from one bird and setting it aside. For the salad base, mix torn iceberg lettuce with cucumber slices and tomato wedges. Add fresh mint if you have it. Arrange in a shallow bowl and dress with Greek vinaigrette. Sprinkle with kalamata olives and crumbled feta cheese. Arrange chicken on top and add more dressing if needed.

Thurs | True grits

Breaded Pork Chops Over Creamy Grits with a side of sauteed spinach is tonight's offering. Dip the chops in milk and then run them through dried seasoned bread crumbs. In a hot skillet, brown chops on both sides in olive oil, then put them in a 350-degree oven to finish (about 15 minutes). Make the grits, with milk, and saute greens while chops are baking.

Fri | Tacos with a twist

Chorizo and Potato Tacos (recipe below) is a quick twist on the typical beef taco. The fiery spices from the chorizo color and flavor the potatoes, which add bulk and texture. A fall fruit salad of apples and pears brightened with lime juice and garnished with roasted pumpkin seeds is an amiable side.

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Chorizo and Potato Tacos

1 pound potatoes (about 2 large potatoes)

1 pound uncooked chorizo

2 teaspoons dried oregano, crumbled


Corn tortillas

Guacamole (optional)

Fresh salsa (optional)

Peel the potatoes and cut them into 1/2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.

Remove the casings from the chorizo and crumble the meat. Cook the chorizo in a large skillet (add a teaspoon of oil if it seems dry; some Spanish versions are) over medium heat, stirring for 5 minutes. Add the potato and oregano and cook, stirring for 5 minutes. Season with salt to taste.

Spoon into warmed corn tortillas and garnish with guacamole and/or salsa if you'd like.

Makes 12 to 15 tacos..

Source: Just Tacos: 100 Delicious Recipes for Breakfast, Lunch and Dinner by Shelley Wiseman (Taunton, 2011)

Weekday dinner inspiration: Chorizo and Potato Tacos and more 10/18/11 [Last modified: Tuesday, October 18, 2011 4:30am]
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