This post is in partnership with Macy’s Culinary Council who kindly let me share this recipe! Find the original recipe for Chorizo Potato Tacos here.
I’ve never met a taco I didn’t like, but these Chorizo & Potato Tacos are a new favorite. They’re packed with flavor and were so easy to make – took under 20 minutes! The full recipe makes 12 tacos, so it’s great for entertaining too.
Chorizo Potato Tacos
Ingredients:
- 12 oz potatoes, cut into 1/2-inch cubes
- 12 oz fresh Mexican chorizo sausage, casing removed
- 1 medium white onion, diced
- 1 tbsp oil
- salt & pepper to taste
- ¾ cup Roasted Tomatillo Salsa
- 1 avocado, pitted, flesh scooped from the skin and sliced
- ¾ cup queso anejo cheese (I couldn’t find this so used feta)
- 4-5 sprigs cilantro, chopped
- 12 warmed corn tortillas
Directions:
1. Place potatoes in a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes
2. Heat oil in skillet on medium heat, then cook the chorizo and onion. Stir frequently and break up the chorizo, until the fat renders, the sausage looks cooked, and the onions are translucent – about 6 minutes
3. Add potatoes to skillet and continue cooking until the potatoes are soft – about 5 minutes. Season with salt & pepper as needed
4. To serve, assemble chorizo & potato mixture onto tortillas. Top with salsa, cheese, avocado & cilantro.
