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closeup 45 degree angle shot of spicy fried potato tacos with chorizo sausage topped with cilantro, creamy salsa verde, and white onions.

Spicy Potato Soft Tacos with Chorizo

Are you ready to shake up your Taco Tuesday routine? This recipe combines the hearty comfort of crispy cubed potatoes with the savory, spicy kick of chorizo, all wrapped up in a warm tortilla.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 509 kcal

Equipment

Ingredients
  

  • 1 pound Uncooked Mexican Chorizo, removed from casings if needed see notes
  • 2 tablespoon Olive Oil
  • 1 pound Russet Potatoes peeled and diced small
  • 1 teaspoon Kosher Salt
  • 1 tablespoon White Vinegar or swap in ACV
  • ½ Cup Yellow Onion chopped
  • 1 Lime halved
  • Salt and Pepper to taste

To Serve (Mix & Match What You Like!):

  • Tortillas of Choice I prefer corn, but flour or whole wheat are also delicious!
  • Lime quartered
  • Cheese Crumbles e.g. queso fresco, feta
  • Green Onions sliced
  • White Onions small diced
  • Cilantro
  • Salsa Verde I like the creamy, spicy version similar to TJ's Creamy Jalapeño Sauce, but any store-bought or homemade salsa will work great!
  • Cholula

Instructions
 

  • Remove casing from sausage and put in a sauté pan over medium heat with olive oil. Cook sausage, breaking up pieces with spatula as you go. Continue cooking until dark brown and there are some tasty crispy bits. Remove from the pan, leaving the flavorful oil behind.
  • Meanwhile, place potatoes in a pot and cover with 1 inch of water. Add 1 teaspoon of salt and 1 tablespoon of vinegar. Boil until *just* fork tender, about 5 minutes at a full, rolling boil. Drain in a colander in the sink until mostly dried.
  • Add the cooked potatoes and onion to the pan with the seasoned oil. If the pan looks dry, add up to another 2 tablespoons of oil as needed. Add a generous sprinkle of salt to help the vegetables sweat.
    Sauté until potatoes are golden brown on the outside and are slightly crispy and the onions are caramelized. Add the cooked chorizo back to the pan and gently stir to incorporate. Finish with lime juice from one lime, cooking until liquid has evaporated, about 1 minute. Add salt and pepper to taste.
  • To assemble tacos, heat tortillas in a pan with a bit of oil or butter until pliable (or microwave in a tortilla warmer). Scoop in potato-chorizo mix, then top with cheese, green and/or white onions, cilantro, Cholula, and salsa verde. Enjoy!

Notes

Optional Variations
  • Vegetarian Potato Tacos - Swap in the meatless sausage of your choice (e.g. Soy-rizo), finely chopped mushrooms, or use double the potatoes and the spices listed at the end of this section for a vegetarian take on these thrifty tacos.
  • Vegan Potato Tacos - Follow the instructions for going vegetarian, and either swap in vegan cheese or omit it altogether.
  • Potato & Sausage Breakfast Tacos - Add some whisked eggs to the sausage potato taco filling and scramble it together. Alternatively, scramble or fry eggs separately and tuck them into the tortillas with the chorizo potato filling for an added boost of protein.
  • Chorizo Sweet Potato Tacos - Swap starchy Russets for jewel-toned sweet potatoes for a colorful twist.
  • Italian Sausage Tacos - While the flavor profile will be decidedly different, hot Italian sausage is also great in this recipe. Feel free to alter your toppings to reflect the new flavor profile. Or, to make hot Italian sausage into more of a Mexican affair, spice it up with smoked hot paprika, ground chipotles, cumin, coriander, and chili powder using the amounts listed in the bullet point below as a starting reference point. (Note, you won’t need to add as much salt, garlic, or oregano as if it were plain ground meat.)
Expert Tips
  • If you can't find Mexican chorizo, you can swap in the ground meat of your choice, or use hot Italian sausage. If you are using plain ground meat, you'll want to add the following herbs & spices: 
    • 6 Cloves Garlic, minced
    • 1 Tablespoon Smoked Hot Paprika (or smoked sweet paprika if you don't love spicy foods!)
    • 1 Tablespoon Chili Powder
    • 1 teaspoon Crushed Red Chili Flakes
    • 1 teaspoon Ground Cumin Powder
    • 1 teaspoon Ground Coriander Powder

Nutrition

Calories: 509kcalCarbohydrates: 28gProtein: 19gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 71mgSodium: 1399mgPotassium: 521mgFiber: 2gSugar: 2gVitamin A: 617IUVitamin C: 13mgCalcium: 26mgIron: 2mg
Keyword Cheap, Comforting, Easy, Fast
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