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Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.
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Potato and Chorizo Tacos

Potatoes and chorizo or chorizo con papas is traditionally a breakfast dish, but I see no reason why this couldn't be a good lunch or dinner option. 
Course Breakfast, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 414kcal
Author Dora Stone


  • 1 tbsp. Vegetable oil optional
  • 1 cup Onion white, minced
  • 3 cups Potato peeled, diced
  • 1 cup Vegan chorizo, cooked (see note)
  • 12 Corn tortillas
  • 1 cup Your favorite salsa


  • Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.
  • While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.
  • Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.
  • Add cooked chorizo to the pan and mix well. Cook for one more minute.
  • Season with salt and pepper.
  • Serve with warm tortillas and the salsa of your choice.


You can buy vegan chorizo or try this homemade vegan version. 


Calories: 414kcal | Carbohydrates: 73g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 714mg | Potassium: 1197mg | Fiber: 13g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 4mg