Pan-Fried Chorizo and Potato Tacos with Fresh Salsa Verde

By AislePrompt Test Kitchen · 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 pairs casing removed Mexican chorizo, small corn tortillas, divided olive oil 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.

★ 4.4 (9 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small corn tortillas from drying out.

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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