Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty tacos filled with spicy pan-fried chorizo and crispy potatoes, topped with a tangy homemade salsa verde. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs Mexican chorizo, russet potatoes, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

8 oz, casing removed Mexican chorizo
2 medium (about 1 lb), peeled and diced 1/2-inch russet potatoes
8 small corn tortillas
3 tbsp, divided olive oil
1 tsp, divided salt
6 medium, husked and rinsed tomatillos
1, stemmed jalapeño
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
2, peeled garlic cloves
1/4 cup diced white onion

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Instructions

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.
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.
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.
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.
Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
Step 6: Assemble tacos by layering roasted potatoes and cooked chorizo into each tortilla, then spooning over the fresh salsa verde. Serve immediately.