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 one of my family's favorite tacos because they are loaded with so much flavor and they make a great easy-to-go taco for those busy nights.

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.

What you will need

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.

How to make chorizo potato tacos

Chopped chorizo and potatoes on a baking sheet.

A baking sheet with chorizo and potatoes and a fork on top of it.

Prepare chorizo and potatoes: Clean your potatoes and then go ahead and dice them up along with the chorizo then add them to a sheet pan. Try to make sure they are the same size so they cook evenly.
Bake: Bake in a pre-heated 375-degree oven for 20-30 minutes or until the potatoes can be pierced with a fork.

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. This helps mix the chorizo flavor into the potatoes even more and gives a little more texture to the chorizo potato filling.
Assemble: Now you can start assembling those tacos.

Toppings for the BEST Chorizo Tacos

This really simple sheet pan chorizo potato taco dinner is all about easy and that includes the toppings. 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.
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.
Guacamole or Fresh sliced avocado.
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.

Recipe Tips

Warm the tortillas: 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 on a non-greased skillet.
Use Spanish chorizo: This is different than Mexican chorizo.

More Chorizo Recipes

Pairing Ideas

Here are some great recipes we love serving alongside these chorizo potato tacos:

Print Recipe

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Servings: tacos

Author: Melissa Oleary

Ingredients

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.

Instructions

Pre-heat your oven to 375 degrees.
Clean your potatoes and dry them well.
5 small red potatoes
Now dice up your potatoes and chorizo into small ½ inch cubes. The casing on the chorizo does not need to be removed.
11 ounces Spanish Chorizo
Add your diced potatoes and chorizo to a sheet pan.
Drizzle your olive oil over them.
2 tablespoon olive oil
Sprinkle your salt
½ teaspoon kosher 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.
8 corn or flour tortillas.
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.
Your favorite toppings.

Notes

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

Nutrition Values are estimates only.

See full nutrition disclaimer here

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Main Course