With a cooling pepper and cucumber salad alongside, all you need is a stack of napkins and you’re set. Cook, relax and enjoy!

What you'll need: 1 ½ lb Yukon Gold potatoes 15 oz cubanelle peppers 2 Persian cucumbers fresh parsley sprigs 2 limes (3 oz each) 1 yellow onion 3 links chorizo 3 oz sharp cheddar 10 corn & wheat tortillas 3 oz sour cream (3 packets) coarse salt olive oil sugar freshly ground pepper

Equipment: medium pot large skillet box grater

Recipe steps: 1. Cook potatoes Peel potatoes and cut into 1-inch pieces. Place in a medium pot with 1 tablespoon salt and cover with 1-inch cold water. Bring to a boil and cook until very tender, 10–12 minutes; drain and return to pot to dry.

  1. Make salad Meanwhile, thinly slice cubanelle peppers, discarding stem and seeds, and place in a medium bowl. Slice cucumbers, roughly chop parsley, and add both to bowl. Halve 1 lime and squeeze over vegetables. Add 1 tablespoon oil, ½ teaspoon sugar and ¼ teaspoon each salt and pepper and toss to combine.

  2. Make filling Peel and finely chop onion. Slice chorizo into ¼-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, chorizo and ½ teaspoon salt and cook, stirring often, until onions are soft and chorizo is golden, 8–10 minutes.

  3. Finish filling Add potatoes and 1 tablespoon oil to skillet and cook, tossing often, until potatoes are warm, about 3 minutes. Add 2 tablespoons water and continue to cook, scraping up any browned bits, about 1 minute. Grate cheddar on the small holes of a box grater. Stir half of cheddar into potato mixture. Reserve other half for topping.

  4. Warm tortillas Preheat broiler with rack 6-inches from heating element. Broil tortillas directly on rack, flipping once, until slightly puffed, about 2 minutes. Wrap in foil or a clean dish towel to keep warm.

  5. Serve Fill tortillas with chorizo-potato mixture and top with remaining cheddar. Cut remaining lime into wedges. Serve tacos with sour cream, cucumber and pepper salad, and lime wedges. Enjoy!