Spiced Chorizo and Potato Tacos with Cilantro Lime Slaw

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

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 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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.

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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 mexican 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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