Potato and Chorizo Tacos with Cilantro Lime Slaw

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

Soft roasted potatoes combined with spicy chorizo, topped with a zesty cilantro lime slaw, wrapped in warm tortillas for a flavorful taco experience. This mexican-inspired tacos & burritos ready in about 40 minutes pairs ounces, casing removed Mexican chorizo, small corn tortillas, thinly shredded green cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 pound diced small red potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on a baking sheet and roast for 25 minutes until golden and tender.
  2. Step 2: While potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add 8 ounces Mexican chorizo (casing removed) and cook, breaking it up with a spoon, for 7-8 minutes until browned and cooked through.
  3. Step 3: In a bowl, combine 2 cups thinly shredded green cabbage, 1/4 cup chopped fresh cilantro, and 2 tablespoons freshly squeezed lime juice. Toss well and season with a pinch of salt.
  4. Step 4: Warm 8 corn tortillas in a dry skillet or wrapped in foil in the oven for 1-2 minutes.
  5. Step 5: Assemble tacos by layering roasted potatoes and cooked chorizo on each tortilla, then topping with a generous spoonful of cilantro lime slaw. Serve immediately.

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Frequently asked questions

How long does Potato and Chorizo Tacos with Cilantro Lime Slaw take to make?

Total time is about 40 minutes (10 min prep + 30 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 Potato and Chorizo Tacos with Cilantro Lime Slaw?

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 Potato and Chorizo Tacos with Cilantro Lime Slaw?

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 Potato and Chorizo Tacos with Cilantro Lime Slaw 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 Potato and Chorizo Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos 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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