Potato Chorizo Tacos with Simple Avocado Salsa
Get ready to savor the perfect balance of bold and comforting flavors with these Potato Chorizo Tacos with Simple Avocado Salsa. Crisp, golden cubes of hearty yellow potatoes meet the smoky, spicy bite of cooked chorizo, all nestled in soft, warm corn tortillas. The simple avocado salsa—brightened with tangy lime juice, fresh cilantro, and a touch of heat from jalapeño—adds a refreshing, creamy contrast. Topped with a crumble of queso fresco, these tacos are easy to make yet packed with vibrant, authentic Mexican-inspired flavors. Perfect for taco nights, they come together in just 40 minutes, making them a quick and satisfying crowd-pleaser.
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Recipe Information
Ingredients
- 3 medium yellow potatoes
- 250 grams cooked chorizo
- 12 pieces small corn tortillas
- 2 large avocado
- 2 tablespoons lime juice
- 0.25 cup (chopped) cilantro
- 0.25 cup (finely diced) red onion
- 1 small (seeded and chopped) jalapeño pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.5 cup (crumbled) queso fresco
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Place them in a pot of salted water and bring to a boil over medium-high heat. Cook for 8-10 minutes or until the potatoes are just fork-tender. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cooked chorizo and sauté for 2-3 minutes until heated through. Remove the chorizo from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the cooked potatoes, garlic powder, salt, and black pepper. Fry the potatoes for 8-10 minutes, stirring occasionally, until golden and crispy.
Return the cooked chorizo to the skillet with the potatoes. Stir to combine and cook for an additional 2 minutes. Remove the skillet from heat.
To make the avocado salsa, dice the avocados and gently mix with lime juice, cilantro, red onion, jalapeño, and a pinch of salt in a medium bowl. Set aside.
Warm the corn tortillas either in a dry skillet over medium heat for 30 seconds per side or wrapped in a damp paper towel in the microwave for 20-30 seconds.
Assemble each taco by spooning the potato and chorizo mixture onto a warm tortilla. Top with avocado salsa and a sprinkle of queso fresco.
Serve immediately with lime wedges on the side for extra freshness.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 13.6 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5291 mg | 113% | |
*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.
