Sautéed Chorizo and Potato Tacos with Cilantro-Lime Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Spicy chorizo and tender potatoes come together in warm corn tortillas, topped with a refreshing cilantro-lime crema for a vibrant taco experience. This spanish ready in about 40 minutes pairs fresh chorizo sausage, russet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 10 oz fresh chorizo sausage
• 2 medium (about 12 oz) russet potatoes
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup sour cream

Instructions

1. Step 1: Peel and dice 2 medium russet potatoes into 1/2-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium heat and add the potatoes, cooking for 10 minutes, stirring occasionally, until golden and tender.
2. Step 2: Add 1 small diced yellow onion and 3 minced garlic cloves to the skillet with the potatoes; sauté for 3 minutes until the onion softens and becomes translucent.
3. Step 3: Remove the casing from 10 ounces fresh chorizo sausage and crumble it into the skillet. Cook over medium heat for 6-7 minutes, stirring frequently until the chorizo is browned and cooked through.
4. Step 4: Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook for 1 more minute until fragrant and the spices coat the mixture.
5. Step 5: In a small bowl, combine 1/2 cup sour cream, 2 tablespoons lime juice, and 1/4 cup chopped fresh cilantro; mix until smooth and set aside.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
7. Step 7: Assemble tacos by spooning the chorizo and potato mixture evenly onto the tortillas and topping each with a dollop of cilantro-lime crema. Serve immediately.