Chorizo & Potato Tacos
with Coriander Lime Sauce
Preparation time: 45 minutes | Serves: 2-3 people
This bright and fresh chorizo and potato taco recipe is inspired by a dish a Mexican friend cooked for me. It's the simplest filling you could imagine - using the spices and fat in chorizo to caramelise potatoes for a spicy, smoky and delicious combination. I like to add red onions, smoked paprika and cumin to mine, plus a zesty coriander lime sauce to drizzle on top.
The perfect weeknight dinner, this recipe requires minimum effort for dish that packs a serious punch.
How to make these Chorizo Potato Tacos -
This simple homemade taco recipe uses spicy chorizo and potatoes for a filling that’s quick to whip up and incredibly flavourful.
Chorizo is a spicy pork sausage found in Spain and Latin America, flavoured with paprika, chilli and garlic. The cured version can be found in most grocery stores and is similar to salami. For this recipe, I remove the casing and fry the filling till it’s a similar consistency to ground pork - but the flavours are so much better! The fat renders and is perfect for caramelising the potatoes and onions, adding so much depth and layers of deliciousness.
After adding a splash of water to help the potatoes cook through, I turn down the heat and let the filling simmer into a saucy, slightly crispy filling that is rich and savoury.
To add a layer of freshness, I like to drizzle the chorizo and potato tacos with a homemade coriander lime sauce. Served in warm tortillas, these tacos are so tasty, every day will be Taco Tuesday at home!
This recipe is perfect for…
Whip up this taco recipe for a mid-week dinner, or if you’re looking for a meal prep friendly version, simply make the filling and sauce over the weekend and eat it during the week. It's also perfect for casual entertaining or making Taco Tuesday a tradition with friends and family.
Find my swaps and suggestions in the recipe notes below.
Ingredients
For the tacos
2 tsps. neutral oil
1 red onion, slied
2 chorizo sausages
2 small potatoes
1 tsp. smoked paprika & ground cumin
Salt, according to taste
1/2 tsp. brown sugar
Fresh coriander, pickled red onion (optional) and fresh lime, to serve
Tortillas, to serve
For the Coriander Lime sauce
1 bunch coriander (leaves & stems)
2 garlic cloves
1 jalapeño (or halved to reduce spice level)
1 tsp. cumin
Juice of 1 lime
Splash of water
Salt, to taste
Method
Peel and cut potatoes into small 3-4 cm cubes and set aside.
Heat oil in a large frying pan over medium heat.
Fry the red onion until softened.
Slice chorizo lengthwise, remove casing, and add to pan. Break into small chunks with a spatula.
Fry onions and chorizo together for 2-3 minutes until fat renders.
Add potatoes and spices, fry briefly. Add a splash of water, reduce heat to low, and simmer 20 minutes until potatoes are tender.
Season with salt and sugar to taste. Increase heat and fry until dry and and caramelised.
Blitz all ingredients for the sauce, adjust salt and lime according to taste.
Serve the filling in warm tortillas with coriander sauce, fresh coriander, pickled onion, and lime juice.
Swaps, Serves & Storage
What can I swap the chorizo with?
Swap the chorizo with pork or chicken mince. Double the amount of smoked paprika, salt and cumin suggested in the recipe above. You might also require more oil to caramelise the potatoes and onions. For a plant based version, use vegan chorizo, textured vegetable protein or crumbled firm tofu.Should I use corn or flour tortillas?
While I love the taste of corn tortillas, I find flour tortillas hold their shape so much better and are much easier to handle at home. I like to puff them up on an open flame, it gives them a charred, smokey flavour.What other toppings can I use instead of the coriander sauce and pickled onions?
Swap my recommended toppings for fresh avocado, guacamole, salsa or just hot sauce if desired.Can I make these chorizo and potato tacos ahead of time?
Yes you can make the filling and sauce both ahead of time and reheat, plus assemble just before serving.How long can I store the filling and sauce?
Store the filling for 3 days in the fridge. The sauce will last for up to 1 week in an air tight container.
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