Choripapa Tacos with Kimchi Salsa

Cut the potatoes into 1cm cubes. Trim and thinly slice the spring onions, separating the greens from the whites.

Into a frying pan, add the chorizo and place onto medium heat. Cook until the oils start seeping out, 2-3 mins. Using a slotted spoon, transfer the chorizo onto a plate.

Add a drizzle of olive oil into the frying pan, then drop the potatoes, spring onion whites, thyme stalks and half the spring onion greens in. Cook, stirring, until the potatoes are cooked through and golden, 10-15 mins.

Meanwhile, finely chop the kimchi and add to a bowl with the remaining spring onion greens, a drizzle of olive oil and the juice of ½ the limes. Into another bowl, add the yoghurt and finely grate over the zest of ½ a lime.

Reheat the tortillas, then top with the choripapa mixture. Drizzle over the yoghurt, top with kimchi salsa and serve with lime wedges.