Ingredients
Equipment
Method
Instructions
Heat the Skillet:
- – Warm a large skillet over medium heat.
Cook Chorizo:
- – Add chorizo, breaking it up with a spatula. Cook 3 minutes until it starts to brown.
Add Potatoes & Onion:
- – Stir in potatoes and onion. Season lightly with salt (chorizo is salty).
- – Cook 5–6 minutes, stirring occasionally, until potatoes are fork-tender and chorizo is crisp.
Warm Tortillas:
- – While filling cooks, warm tortillas in a dry skillet or tortilla warmer for 30 seconds each side.
Assemble Tacos:
- – Divide chorizo-potato mixture among tortillas.
- – Top with cilantro and any optional garnishes. Serve immediately with lime wedges.
Nutrition
Notes
Pro Tips
- Even Potato Cooking: Parboil diced potatoes 2 minutes if you need them softer faster.
- Tortilla Crispness: For slightly crisp shells, toast tortillas in a bit of oil.
- Milder Version: Use sweet Spanish chorizo or mix 50/50 with ground pork to reduce spice.
- Can I make this gluten-free?
Yes – use corn tortillas (as listed) and ensure chorizo contains no fillers. - How do I store leftovers?
Store filling in an airtight container up to 2 days. Reheat gently before assembling fresh tacos. - What else can I add?
Quick-pickled onions, avocado slices, or a squeeze of crema make great toppings.
