Now is a great time to start trying out some new summer recipes. These tacos from Executive Chef Damian Gilchrist of Ocean Reef Club in Key Largo are light, fresh, and have a little kick to heat up the season.

Ingredients:

• 5 medium russet potatoes
• ½ lb Spanish cured chorizo, diced ¼”
• 1 small red onion, diced ¼”
• 2 dozen fresh corn tortillas
• 1 tablespoon olive oil
• 1 cup sour cream
• 1 cup shredded iceberg lettuce

Instructions:

1. Heat oven to 350°F

2. Lightly rub potatoes with salt, set on a sheet pan and bake for 1 hour, set aside to cool slightly

3. Split potatoes and scoop out the warm flesh

4. In a pan set on medium heat cook the onions and chorizo for 5 minutes, add the potato pulp and mash coarsely until all are combined

5. Brush corn tortillas with olive oil and warm on both sides, set aside on a plate and keep warm

6. Fill each tortilla with a tablespoon of the potato filling , fold in half making a flat taco and press together, set aside

7. Cook tacos in a sauté pan on both side until slightly crispy, garnish with a little sour cream and lettuce, serve immediately