Spicy chorizo and crispy roasted potatoes pair together with a lime crema sauce to for weeknight Chorizo and Potato Soft TacosJump to Recipe
Spicy chorizo and crispy roasted potatoes pair together with a lime crema sauce to for weeknight Chorizo and Potato Soft Tacos.
The amount of flavor chorizo holds is insane. And while it can be spicy, when you pair it with a smooth lime crema, creamy avocado and fluffy potatoes it is totally delicious, and even the most spice averse people will absolutely love it!
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What Makes Chorizo and Potato Tacos So Good?
Quick – the whole thing can be prepared in under 30 minutes.
Easy – the cheese and onions and even the crema are all nice to have, but not a necessity. You really only need three things to make these tacos.
Delicious – need I say more? These tacos are incredible, and need to make an appearance on your table for your next Taco Tuesday celebration.
Tortillas: I use small taco size tortillas for this dish. The teeny-tiny “street taco” size is fun too! I prefer flour tortillas to corn (blasphemy, I know) but if you’re a corn lover they’d be great with this.
Potatoes: I find that waxy red potatoes hold up best in this dish, as well as any other potato taco dishes.
Chorizo: While I am always a proponent of buying the best ingredients you can afford, I will say that for this dish, I’m fine with Johnsonville Chorizo instead of a more artisanal chorizo. Tacos were originally food eaten by miners and are meant to be cheap and portable. No need to go crazy if you don’t want to.
Cheese: I use queso fresco for these tacos for the most part, but given that all cheese except for Bleu cheese is delicious, you’d be hard pressed to find a cheese that didn’t work well here. Cotija or sharp cheddar would be delicious.
Lime Crema: a simple sauce made of sour cream, lime juice, and water mixed together. It’s creamy and light and refreshing, and is a great pair with the spicy meat and potatoes.
Pickled Red Onion: not a necessity per se, but everything is better with pickled red onions on it. I use Smitten Kitchen’s recipe and have for years. It’s perfect and I see no reason to change it up. This does require a little forethought – pickled red onions are best after they’ve sat for a few hours. I generally try to make my onions either the day before or at least by noon if I’m planning on eating them that night.
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- Pickled Red Onion
- Hot Sauce
- Raw Red Onions
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Chorizo and Potato Soft Tacos
- 1 pound red potatoes cut into a ¼ - ½ inch dice.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound ground chorizo
- 8 taco sized flour tortillas
- ¼ Cup Sour Cream
- Juice of ½ a lime
- 2-3 teaspoon water
- Preheat your oven to 400.
- Line a baking sheet with foil and spray with non-stick cooking spray. Add your diced potatoes, and drizzle with 1 tablespoon of oil.
- Sprinkle with the garlic powder, chili powder, cumin, oregano and salt and pepper and toss to coat.
- Place in the oven for 12-15 minutes, remove and flip the potatoes and place back in the oven for another 5-7 minutes, or until potatoes are well browned and easily pierced with a fork.
- While the potatoes are roasting, cook the Chorizo. In a non-stick skillet over medium high heat, add the chorizo and let it cook until browned and cooked through.
- Heat up the tortillas by placing them on a plate and microwaving for 30 seconds. If you have a gas range, you can heat them up one at a time over a low flame.
- Assemble the tacos - add potatoes and Chorizo to your tortilla and top with cheese, avocado and pickled red onion, or any other topping of your choice.
- In a small bowl add ¼ cup of sour cream, and squeeze the juice of a half a lime into the bowl. Add a teaspoon of water, and stir.
- If more water is needed to get to a drizzling consistency, add more water 1 teaspoon at a time until you reach that state.
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