Sautéed Chorizo and Potato Tacos with Cilantro Lime Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Spicy chorizo and tender potatoes come together in warm corn tortillas, topped with a fresh cilantro lime salsa for a vibrant Mexican street food experience. This spanish-inspired tacos & burritos ready in about 35 minutes blends Mexican chorizo, medium (about 12 oz) russet potatoes, small corn tortillas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 8 oz Mexican chorizo
• 2 medium (about 12 oz) russet potatoes
• 8 small corn tortillas
• 2 tbsp olive oil
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup finely diced red onion
• 1 small, seeded and minced jalapeño
• 1 tsp, divided salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium russet potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium heat, add the potatoes with 1/2 tsp salt, and cook, stirring occasionally, for 10-12 minutes until golden and tender.
2. Step 2: In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Crumble and add 8 oz Mexican chorizo, cooking for 5-7 minutes until browned and cooked through, breaking it up with a spatula.
3. Step 3: Combine the cooked potatoes and chorizo in one skillet, season with 1/2 tsp salt and 1/2 tsp black pepper, stirring gently to combine and heat through for 2 minutes.
4. Step 4: For the salsa, mix 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup finely diced red onion, and 1 minced jalapeño in a small bowl. Adjust salt to taste.
5. Step 5: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
6. Step 6: Assemble tacos by spooning the chorizo and potato mixture evenly onto each tortilla and topping with a generous spoonful of cilantro lime salsa. Serve immediately.