Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty tacos filled with spicy pan-fried chorizo and crispy potatoes, topped with a tangy homemade salsa verde. This mexican-inspired cinco de mayo ready in about 50 minutes blends casing removed Mexican chorizo, small corn tortillas, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced medium russet potatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until crispy and golden.
  2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 8 oz Mexican chorizo (removed from casing) and cook for 7-8 minutes, breaking up with a spatula, until browned and cooked through.
  3. Step 3: For salsa verde, place 6 husked and rinsed tomatillos, 1 stemmed jalapeño, and 2 peeled garlic cloves on a baking sheet. Roast in the oven alongside potatoes for 15 minutes until softened.
  4. Step 4: Transfer roasted tomatillos, jalapeño, and garlic to a blender. Add 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup diced white onion, 1 tbsp olive oil, and 1/2 tsp salt. Blend until smooth.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  6. Step 6: Assemble tacos by layering roasted potatoes and cooked chorizo into each tortilla, then spooning over the fresh salsa verde. Serve immediately.

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Frequently asked questions

How long does Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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