Potato and Chorizo Taco
Elevate your taco night with the bold, savory flavors of Potato and Chorizo Tacos, a crowd-pleasing recipe that combines crispy russet potatoes with spicy, browned chorizo in a perfectly seasoned skillet mixture. Enhanced with fragrant garlic, diced onions, and a hint of ground cumin, this filling is tucked into warm, pliable corn tortillas and topped with fresh cilantro for a burst of herbaceous brightness. Serve these tacos with zesty lime wedges and optional toppings like creamy avocado slices, tangy sour cream, or your favorite salsa to add layers of flavor. Ready in just 40 minutes, this easy recipe is perfect for busy weeknights or casual gatherings when you need something irresistibly satisfying. Keywords: potato and chorizo taco recipe, easy taco dinner, savory Mexican-inspired tacos.
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 2 tablespoons olive oil
- 12 ounces fresh chorizo
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 12 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges
- optional toppings: sour cream, salsa, avocado slices
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the diced potatoes. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Remove the casing from the fresh chorizo, crumble it into the skillet, and cook for 5-6 minutes, breaking it apart with a wooden spoon, until fully cooked and browned.
Add the diced onion and minced garlic to the skillet with the chorizo and sauté for 3-4 minutes until the onion is softened and fragrant.
Return the cooked potatoes to the skillet and sprinkle with ground cumin and salt. Stir everything together and cook for an additional 2 minutes to let the flavors combine. Remove the skillet from heat.
Warm the corn tortillas on a dry skillet or directly over a low flame until pliable, about 20 seconds on each side.
Assemble the tacos by spooning the potato and chorizo mixture onto each tortilla. Garnish with fresh cilantro, and serve with lime wedges and any optional toppings like sour cream, salsa, or avocado slices.
Enjoy your homemade Potato and Chorizo Tacos!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1135 mg | 24% | |
*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.
