Chorizo Potato and Mushroom Tacos
Elevate your taco night with these bold and satisfying Chorizo Potato and Mushroom Tacos—packed with smoky-spiced chorizo, tender golden-brown potatoes, and earthy baby bella mushrooms. This irresistible filling is enhanced with aromatic garlic, onions, and a perfect blend of cumin and smoked paprika, delivering layers of robust flavor in every bite. Served on warm corn tortillas and finished with tangy lime juice, crumbled cotija cheese, and fresh cilantro, these tacos strike the perfect balance between hearty and fresh. Ready in just 45 minutes, this recipe is ideal for weeknight family dinners or casual gatherings. Whether you're taco-obsessed or looking for a new culinary twist, these Chorizo Potato and Mushroom Tacos will become an instant favorite!
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Recipe Information
Ingredients
- 12 oz chorizo sausage
- 1 large russet potato
- 8 oz baby bella mushrooms
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 12 small corn tortillas
- 0.25 cup fresh cilantro
- 1 large lime
- 0.25 cup cotija cheese
Instructions
Peel the russet potato and dice it into small, bite-sized cubes.
Trim and slice the baby bella mushrooms. Finely chop the yellow onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Push the mushroom and onion mixture to one side of the skillet and add the chorizo sausage, breaking it up with a wooden spoon as it cooks. Cook the chorizo for 5-6 minutes or until fully browned and cooked through.
Combine the cooked potatoes back into the skillet with the chorizo, mushrooms, and onions. Sprinkle the cumin, smoked paprika, and salt over the mixture. Stir well to combine and cook for an additional 2-3 minutes.
Warm the corn tortillas on a hot, dry skillet or directly over the flame of a gas stove for a few seconds on each side until pliable.
Assemble the tacos by spooning the chorizo, potato, and mushroom mixture onto each tortilla. Top with crumbled cotija cheese, chopped fresh cilantro, and a squeeze of lime juice.
Serve immediately and enjoy your Chorizo Potato and Mushroom Tacos!
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 8296 mg | 361% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 16.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 832 mg | 64% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3637 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
