Chorizo & Potato Tacos - The Weary Chef

Ingredients

• 1 1/2 pound russet potatoes cut into 1/2-inch dice Kosher salt
• 1 tablespoon white vinegar
• 6 tablespoons vegetable oil divided
• 1 pound fresh chorizo
• 12 to 16 warm soft corn tortillas for serving
• 1 white onion minced, for serving
• 1/2 cup chopped fresh cilantro leaves for serving Ssalsa verde, for serving
• 2 limes cut into 8 wedges each for serving