Chorizo Tacos with Smoked Shoestrings and Pico De Gallo Salsa

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with first measure of taco spice mix and a drizzle of oil. Roast for 20–25 minutes, until golden brown and crunchy. Turn once during cooking.
3. Heat a drizzle of olive oil in a medium fry-pan on medium-high heat. Fry chorizo grind for about 5 minutes, using a wooden spoon to break up grind. Add onion and cook a further 5 minutes, until onion is soft and chorizo is starting to brown.
4. Add second measure of taco spice mix and cook for 1 minute. Reduce heat to low, add red wine vinegar and cook until evaporated, for about 30 seconds. Remove from heat, cover and keep warm.
5. While chorizo is cooking, prepare the salsa. Finely dice onion and capsicum; dice cherry tomatoes; place in a medium bowl with all remaining pico de gallo salsa ingredients. Season with salt and pepper and mix to combine.
6. Wrap corn tortillas in foil and warm in oven for about 8 minutes. Mix sour cream and chipotle sauce together in a small bowl.
7. Place everything in separate bowls and construct your own tortillas. Fill with chorizo, pico de gallo salsa, chipotle sour cream and lettuce. Serve smoked shoestrings on the side.