Pan-Roasted Chorizo and Potato Tacos with Cilantro

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Spicy Spanish chorizo and crispy pan-roasted potatoes tucked into warm tortillas, topped with fresh cilantro and tangy lime. This Spanish recipe, ready in about 35 minutes, pairs extra virgin olive oil, small yellow onion, finely chopped, and garlic clove, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Ingredients

• 8 oz Spanish chorizo, casing removed and crumbled
• 2 medium (about 2 cups) russet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 8 corn tortillas
• 1/4 cup fresh cilantro leaves, chopped
• 4 lime wedges
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 medium peeled and diced russet potatoes and cook for 10 minutes, stirring occasionally until golden and tender.
2. Step 2: Add 1 finely chopped small yellow onion and 1 minced garlic clove to the skillet with potatoes, sauté for 3 minutes until softened and fragrant.
3. Step 3: Stir in 8 oz crumbled Spanish chorizo, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5-6 minutes until chorizo is cooked through and potato edges are crispy.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Divide chorizo and potato mixture evenly among tortillas.
5. Step 5: Top each taco with 1 tbsp chopped fresh cilantro and a squeeze of lime from 4 wedges. Serve immediately.