Chorizo potato tacos are an easy weeknight sheet pan meal. Made with just a few ingredients, these tacos are ready in just 30 minutes.
If you are looking for a really quick meal this chorizo taco recipe is for you. These chorizo potato tacos are loaded with so much flavor on their own without any toppings added and make a great easy-to-go taco for those busy nights.
Because these tacos with chorizo have potatoes added to the sheet pan with them when cooking, the potatoes soak up the juices from the chorizo which makes them so delicious.
This recipe has only 3 ingredients (not including the salt) and all you have to do is slice up your ingredients place them on a sheet pan and bake. By using the sheet pan to cook everything up, cleanup is a breeze as well.
Chorizo Potato Taco Ingredients
- Spanish chorizo. Spanish chorizo is different from Mexican chorizo since it is cured. Try to find Spanish chorizo for this recipe if you can.
- Potatoes. I like to use red new potatoes. Any new potato will work for this taco recipe.
- Olive oil.
- Salt. I always use kosher salt.
- Tortillas and your favorite toppings.
Now if you cannot find Spanish chorizo, you can use Mexican chorizo as a substitute. You will just need to make sure you crumble the Mexican chorizo with your hands before placing it on the sheet pan.
How to make chorizo potato tacos
Prepare chorizo and potatoes
To prepare the chorizo and potatoes for these chorizo tacos, all you need to do in this step is clean your potatoes and then go ahead and dice them up along with the chorizo. Try to make sure they are the same size so they cook evenly.
Cooking your chorizo and potatoes
In this step you add your diced-up chorizo and potatoes to a sheet pan then drizzle with a little olive oil and add a pinch of salt. Mix it all up (I like to use my hands) so everything is coated in the olive oil.
Bake in a pre-heated 375-degree oven for 20-30 minutes or until the potatoes can be pierced with a fork.
The only seasoning you need is just a touch of salt because all of the flavor from the chorizo is going to cook out and mix with the potatoes. Chorizo is loaded with delicious Spanish spices so you can think of it as free seasoning for any ingredients that cook alongside it.
Lightly mash the potatoes with the chorizo
The very last step in making these chorizo and potato tacos is lightly mashing up some of the potatoes into the chorizo while it is on the sheet pan. The potatoes are nice and soft after cooking so you will only need a fork to do this.
This helps mix the chorizo flavor into the potatoes even more and gives a little more texture to the chorizo potato filling.
Toppings for the BEST Chorizo Tacos
This really simple sheet pan chorizo potato taco dinner is all about easy and that includes the toppings. You can use as little or as much as you like. I always prefer to use a simple pico de gallo and some lime for my tacos.
Here are some of my favorite toppings:
- Pico de gallo. This is just a fresh blend of chopped tomatoes, onions, cilantro, hot peppers, and lime with a touch of salt. I make this meal even easier by purchasing already-made pico de gallo from my local store. You can make your own too.
- Poblano Sauce. If I have a little extra time, I love making a batch of this to pour over these chorizo potato tacos.
- Chopped onion. You can use Spanish onions, white onions, or red onions. Use what you have on hand.
- Fresh sliced avocado.
- Pickled veggies. When I have time I do love making pickled radishes and onions to go over my tacos. You can do this 30 minutes or the day before. This is as simple as adding equal amounts of vinegar to water placing your veggies in it and adding a little salt.
- Roasted Salsa. Salsa helps give extra flavor and some moisture. Traditional salsa or salsa verde are great.
- Cheese. Cheese is always a great option. Traditional tacos will have a crumbled queso blanco. Shredded cheddar or jack cheese works great too.
- Lime juice. Lime squeezed over the top of the tacos just adds a really nice fresh flavor and wakes up all of the flavors.
Once you have decided what toppings you want on your tacos, you are almost done making them. Remember, these chorizo potato tacos are a really easy recipe!
Making store-bought tortillas taste better
One crucial step you need to do before eating store-bought tortillas is to warm them on the stovetop first. This is very simple and only takes about 20- 30 seconds per side.
The fresher the tortillas, the more they will balloon while they are warming, almost like a pita. The warming helps take away that raw flour or corn flavor in store-bought tortillas.
Once you warm them, you want to make sure to place them under a kitchen towel to stay warm and moist.
More Chorizo Recipes
In addition to these chorizo potato tacos, I really love using Spanish chorizo in many of my quick meals. I use it to fully season burgers like with my chorizo burger, to add as a quick delicious topping to my savory chorizo and zucchini galette, or to make a quick Spanish chorizo and peppers or Spanish mussels tapas.
It really does not get any simpler than this potato and chorizo taco recipe. These are really just the easiest tacos you can make at home.
Here are some great recipes we love serving alongside these chorizo potato tacos:
For More Sheet Pan Recipes
- Sheet Pan Gnocchi with Pumpkin
- Sheet Pan Chicken Tacos
- Sheet Pan Chicken and Sausage with Za'atar Seasoning
Chorizo Potato Tacos
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 11 ounces Spanish Chorizo I prefer the brand Silva which I can always find at Whole Foods Market. Just make sure you are buying Spanish chorizo not Mexican.
- 5 small red potatoes
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- 8 corn or flour tortillas. Try to look for tortillas that are smaller. Not the burrito sized tortillas.
- Your favorite toppings. See some suggestions in post.
- Pre-heat your oven to 375 degrees.
- Clean your potatoes and dry them well.
- Now dice up your potatoes and chorizo into small ½ inch cubes. The casing on the chorizo does not need to be removed.
- Add your diced potatoes and chorizo to a sheet pan.
- Drizzle your olive oil over them.
- Sprinkle your salt
- With your hands or a spoon, mix the olive oil and salt into the chorizo and potato mixture.
- Place in the oven for 25-30 minutes or just until the potatoes are fully cooked through and can be pierced with a fork.
- Once fully cooked, with a fork, lightly mash up some of the potatoes into the chorizo mixture while it is on the sheet pan.
- Cover with aluminum foil and keep warm while you warm the tortillas.
Warming the tortillas
- Pre-heat a cast iron pan or similar heavy bottom pan over medium heat.
- Place one tortilla on the pan and let it warm for about 15 seconds.
- Now flip the tortilla over and warm for another 15-30 seconds or until you see the tortilla inflate a bit.
- Remove from the heat, place on a plate and cover with a towel to stay warm.
- Repeat with the remaining tortillas until they all have been warmed.
Assembling your taco
- Grab a tortilla then cover the remainder back up. Scoop 2-3 heaping tablespoons of your chorizo and potato on to your tortilla.
- Add your favorite toppings and enjoy.
To make these tacos to go:Assemble your tacos and place on a sheet of aluminum foil. Make sure to not add any of the juices from the pan. Add any toppings you want to the tacos. Fold taco in half and seal the aluminum foil around it. The taco will stay warm for up to an hour this way.
Nutrition Values are estimates only.See full nutrition disclaimer here