Mexican Chorizo and Potato Tacos
Savor the flavors of crispy chorizo and tender potatoes wrapped in warm tortillas for a satisfying meal.
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Ingredients
Yields 4 servings
- (2) medium potatoes, diced
- (8 oz) Mexican chorizo, casing removed
- (1) small onion, chopped
- (2 cloves) garlic, minced
- (1/2 cups) fresh cilantro, chopped
- (1/2 tsp) ground cumin
- (1) lime, juiced
- (8) corn tortillas
- (1/2 cups) feta cheese, crumbled (optional)
- (1/4 cups) sour cream (optional)
- (1) jalapeño, sliced (optional)
Instructions
- 1
In a medium pot, bring salted water to a boil, then add (2) diced potatoes. Cook until tender, about 10-12 minutes. Drain and set aside.
- 2
In a skillet over medium heat, add (8 oz) chorizo. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned and cooked through.
- 3
Add (1) chopped onion to the skillet with the chorizo and cook for another 3-4 minutes until the onion is soft.
- 4
Include (2 cloves) minced garlic and (1 /2) tsp ground cumin, cooking for 1 additional minute until fragrant.
- 5
Stir in the cooked potatoes and (1) lime juiced, mixing well to combine all ingredients. Cook for another 2-3 minutes until heated through.
- 6
Warm (8) corn tortillas in a dry skillet or microwave until pliable, about 1-2 minutes.
- 7
Fill each tortilla with the chorizo and potato mixture, then top with (1 /2) cup chopped cilantro, adding (1 /2) cup crumbled feta cheese, (1 /4) cup sour cream, and sliced jalapeños if desired.
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