Mexican Sausage, Poblano Peppers and Potato Tacos

Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 5 minutes. Drain and pat dry.

Place peppers directly over the burner of a gas stovetop. Roast peppers, turning with metal tongs, until charred on all sides. Remove and place in a bowl and cover with a tea towel for 5 to 10 minutes to help create steam and release the skins.

With your hands or a chef’s knife, peel charred skin off the peppers. Stem and seed peppers and dice.

Heat a large skillet over medium heat. Add the chorizo and onion. Cook, stirring frequently, breaking up the chorizo, until the fat renders, the sausage is cooked through, and the onions are translucent, about 5 to 7 minutes. Add potatoes to the skillet and continue cooking until soft, about 5 minutes. Stir in the peppers. Taste and season with salt.

Spoon the chorizo-potato mixture into warm tortillas. Top with cilantro, avocado and a dollop of veggie dip. Serve with lime wedges on the side.