Spicy chorizo and crispy roasted potatoes pair together with a lime crema sauce to for weeknight Chorizo and Potato Soft Tacos
Jump 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!
Other Recipes You'll Love
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.
Ingredient List
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.

Subscribe to Sara's Tiny Kitchen!
Get the latest updates and recipes straight to your inbox!

Topping Options
- Cheese
- Avocado
- Pickled Red Onion
- Hot Sauce
- Cilantro
- Raw Red Onions
I'm so glad you found my site! Take a few minutes to look around and see what else we have to offer here at Sara's Tiny Kitchen!
Don't forget to SUBSCRIBE so you never miss a new recipe!
If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!
If you liked this recipe, please leave a review and a star review below! It really helps other people find my recipes!

Chorizo and Potato Soft Tacos
Ingredients
- 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
Lime Crema
- ¼ Cup Sour Cream
- Juice of ½ a lime
- 2-3 teaspoon water
Instructions
- 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.
Lime Crema
- 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.
Leave a Reply