Spicy Mexican chorizo sausage is cooked with potatoes and onions and scooped into warmed corn tortillas.
This recipe is fast and full of flavor!
What are Chorizo Tacos?
- Chorizo tacos only need 4 ingredients.
- Simple ingredients and easy prep make this dish a winner for busy weeknights!
- Take the cooked chorizo filling from the stovetop to tableop and make your own taco bar with your favorite toppings and condiments!
- Cook extra batches and freeze for later use in scrambled eggs, omelets, soup, or a hearty breakfast casserole.
Ingredients For Chorizo Tacos
Chorizo – Choose fresh, raw chorizo, which is different from a Spanish dried chorizo (more similar to salami). With a handful of spices and some ground pork, you can also make homemade chorizo to use in this recipe.
Potatoes – Use any variety of potato (or frozen diced potatoes with or without bell peppers and onions!
Tortillas – Small, ‘street’ sized corn tortillas are my first choice for chorizo tacos. Other sizes of corn or flour tortillas can be used if you want to make quesadillas.
How to Make Chorizo Tacos
- Cook and drain potatoes per recipe directions below.
- Cook chorizo in a skillet until no pink remains (do not drain). Use a slotted spoon to transfer chorizo to a bowl.
- Cook potatoes and onion in the chorizo oil about 5 minutes.
- Return chorizo to the skillet and cook until the mixture is warmed through.
- Heat tortillas and fill with chorizo mixture.
- Add desired toppings and serve.
Chorizo Taco Toppings
Chorizo tacos can be topped with salsa verde, diced white onion, cilantro, avocado, sour cream, and lime wedges.
Leftover Tacos?
- Keep chorizo filling in a covered container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop.
- Freeze cooled filling in zippered bags for up to one month. Thaw in the refrigerator overnight.
More Taco Recipes We Love
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Chorizo Tacos
These easy 4-ingredient tacos are the perfect option for a quick family lunch or dinner!
Optional Toppings For Serving
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Scrub the potatoes and cut them into ½-inch cubes. Place them in a saucepan and fill with water 1-inch above the potatoes. Add salt and bring to a boil over medium-high heat. Let boil about 8 minutes or until fork tender. Drain well.
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Meanwhile, in a 10-inch skillet, cook the chorizo over medium heat. Break it up with a spoon and cook until no pink remains, about 7 minutes.
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With a slotted spoon, transfer the chorizo to a bowl reserving the fat in the pan.
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Adjust the heat to medium-high and add the onion and drained potatoes. Stir to coat in the fat and cook for 4 to 5 minutes or until the onion is tender and the potatoes begin to form a golden crust. Add the chorizo back into the pan and cook for 1 minute more.
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Heat tortillas according to the package directions. Fill the tortillas with the chorizo mixture and add toppings as desired.
Leftover tacos can be stored in the fridge in an airtight container for up to 4 days.
Calories: 311 | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 404mg | Fiber: 6g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pork
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