Chorizo Potato Tacos

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.
• Guacamole.
• 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.

Pairing Ideas

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