These chorizo tacos are so easy to make and one of the tastiest taco recipes you can make at home. The chorizo in these tacos are cooked on a sheet pan with potatoes that soak up all of that delicious chorizo flavor making the most delicious tacos. This chorizo taco recipe will be your new favorite weeknight dinner!
If you are looking for a really quick meal this chorizo taco recipe is for you. These chorizo tacos with potatoes are loaded with so much flavor on their own without any toppings added and makes 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 on a sheet pan and bake. By using the sheet pan to cook everything up, cleanup is a breeze as well.
Chorizo 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.
Toppings for making the BEST Chorizo Tacos:
This really simple sheet pan chorizo taco dinner is all about easy and that includes the toppings. You use 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 buy purchasing already made pico de gallo from my local store. You can make your own too.
- Chopped onion. You can use Spanish onion, 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 vinegar to water placing your veggies in it and adding a little salt.
- 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 work 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, all you are almost done making them. Remember, this is a really easy taco recipe! There are only 2 steps needed in preparing these.
Here is what that looks like.
How to make these tacos with chorizo:
Prepare your chorizo and potatoes.
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 for 20-30 minutes or just 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.
I really love using chorizo in many of my quick meals for this reason. I use it to fully season burgers like with my chorizo and pork burger , to add as a quick delicious topping to my savory chorizo and zucchini galette or to make a quick Spanish chorizo and peppers tapas.
Also remember that more flavor will be added to these tacos when you add some toppings.
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.
Making these leftovers into chorizo and potato breakfast tacos:
One of my absolute favorite things to have for breakfast are breakfast tacos and chorizo is one of the best additions. To make these leftovers into breakfast tacos just follow these steps:
- Pre-heat a pan over medium heat.
- Add one tablespoon of olive oil.
- Add 1 cup of your chorizo and potatoes leftovers.
- Warm for about 2 minutes stirring it a few times.
- Crack 2 eggs and mix it well.
- Pour the eggs over your chorizo potato mixture in the pan.
- Add a good hefty sprinkle of cheese.
- Mix around until the eggs are cooked through (about 3-4 minutes.)
- Add to 2 flour or corn tortillas and enjoy.
Making these chorizo and sweet potato tacos:
You can easily substitute sweet potato for the regular potato if you like. There is no change to the cooking time.
The best tortillas to use for these tacos:
In my house this is just a matter of personal opinion. I prefer corn tortillas almost always but my family loves flour tortillas so that is what this recipe uses. Use your favorite tortillas. It tastes great with either one.
For More Sheet Pan Recipes:
- Sheet Pan Gnocchi with Pumpkin
- Sheet Pan Fajitas
- Sheet Pan Chicken and Sausage with Za'atar Seasoning
- Sheet Pan Salmon with Vegetables
Chorizo Tacos with Potatoes
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 at the top
- Pre-heat your oven to 375 degrees.
- Clean your potatoes and dry them well.
- Now dice up your potatoes and chorizo to the same size. 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.
Warming the tortillas
- Grab your tortillas and place them on a large sheet of aluminum foil making sure to remove any plastic liners that separate the tortillas in the package.
- Fold your foil over the tortillas to seal them and place them in the oven.
- Remove from the oven.
Assembling your taco
- Remove your tortillas from the oven. Be careful when opening them up because steam will come out at first.
- Grab a tortilla then cover the remainder back up. Scoop 2 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