Spiced Chorizo and Potato Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. 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.