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Chorizo and Roasted Potato Tacos
with green salad

Active: 30 minTotal: 30 min
20190408 chorizo potato tacos nm 4.jpg?ixlib=rails 2.1

If you roasted potatoes ahead on Monday, these filling and deceptively simple tacos will come together super fast. Avocado and sour cream balance out the spice of the chorizo.



Roasted Paprika Potatoes:
  • Potatoes, Yukon gold - 1 1/4 lbs, 1/2" / 1.3 cm cubes
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp
  • Foil - for roasting
Chorizo and Roasted Potato Tacos:
  • Avocados - 1, sliced
  • Chives - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chorizo - 6 oz
  • Tortillas, taco-sized flour or corn - 8
  • Sour cream - 4 Tbsp
  • Lime juice - 2 tsp
Butterhead Lettuce Salad with Citrus and Pepitas:
  • Mustard, Dijon - 2 tsp
  • Mayonnaise - 2 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Lettuce, butterhead - 1 head, leaves torn (sub any salad greens)
  • Oranges - 1, segments
  • Pepitas / pumpkin seeds - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make vinaigrette - Whisk together mustard, mayonnaise, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Potatoes (if not already prepped / cooked for Monday) / Avocados / Chives / Lettuce / Oranges - Prep as directed.


  1. If potatoes were not made ahead on Monday, heat oven to 500F / 260C. Toss potatoes with cooking oil (portion for potatoes), paprika, and some salt and pepper. Spread out on a sheet pan. Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 20 to 25 minutes more.
  2. Heat a large skillet over medium-high heat. Add cooking oil (portion for tacos) and then chorizo. Saute until lightly browned, 5 to 6 minutes. Drain off excess oil.
  3. Add potatoes to chorizo and saute until potatoes are heated through.
  4. Toss together lettuce, oranges, and pepitas. Add vinaigrette until dressed to your liking.
  5. Heat tortillas according to package directions.
  6. Assemble tacos by filling tortillas with chorizo / potatoes, avocados, and sour cream. Top with lime juice and chives. Enjoy with salad on the side.

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This meal has 27 reviews

This was awesome. Came together really quickly thanks to the potatoes having been roasted earlier in the week. I was a little dubious of potatoes in tacos, but all the flavors melded really well. We added some pickled onions, radishes, and carrots that were leftover from the weekend.

By: Lyndsey
Posted: May 28, 2019
Diet: Original

This was good. Nothing super special. Wish there were suggestions on what to substitute for the tortillas. They’re so filling and I feel like I’m eating tortillas with a mild flavoring of whatever’s inside it.

By: Jack
Posted: Apr 25, 2019
Diet: Original

Substituted Mexican veggie sausage for the soyrizo, which turned out super spicy but still delicious (glad we had sour cream and avocado, though!). Very filling and low fuss. Great for a weeknight.

By: Jenn
Posted: Apr 21, 2019
Diet: Vegetarian

The tacos were really good, and I liked the freshness of the salad paired with them. Looking forward to trying these again as breakfast tacos like so many commenters suggested!

By: Melissa
Posted: Apr 18, 2019
Diet: Original

Went rogue on this one, it morphed into potato, egg, bacon tacos, that were tasty.

By: Marisa
Posted: Apr 16, 2019
Diet: Original

Delicious and super quick once the potatoes were cooked.

By: Jennifer
Posted: Apr 16, 2019
Diet: Vegetarian