Spiced Chorizo and Potato Tacos with Cilantro Lime Slaw
Warm corn tortillas filled with spicy chorizo and crispy potatoes, topped with a refreshing cilantro lime slaw for a vibrant Mexican-inspired meal. This mexican-inspired tacos & burritos ready in about 30 minutes pairs Mexican chorizo, casing removed, olive oil, corn tortillas 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. 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, casing removed
- 2 cups russet potatoes, diced into 1/2-inch cubes
- 2 tbsp olive oil
- 8 corn tortillas
- 2 cups green cabbage, shredded
- 1/4 cup cilantro leaves, chopped
- 2 tbsp lime juice
- 1/4 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 cups diced russet potatoes, 1 teaspoon salt, and 1 teaspoon smoked paprika. Cook, stirring occasionally, for 10 minutes until potatoes are golden and tender.
- Step 2: In a separate skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add 8 ounces Mexican chorizo and cook for 5-7 minutes, breaking it up with a spoon until browned and cooked through.
- Step 3: Combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1/4 cup sour cream, and 1/2 teaspoon black pepper in a bowl. Mix well to create the cilantro lime slaw.
- Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by dividing cooked chorizo and potatoes evenly among tortillas, topping each with a generous spoonful of cilantro lime slaw. Serve immediately.
Frequently asked questions
How long does Spiced Chorizo and Potato Tacos with Cilantro Lime Slaw take to make?
Total time is about 30 minutes (10 min prep + 20 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 Spiced Chorizo and Potato 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 olive oil from drying out.
Can I substitute ingredients in Spiced Chorizo and Potato 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 Spiced Chorizo and Potato 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 Spiced Chorizo and Potato 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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