Spicy Mexican chorizo sausage is cooked with potatoes and onions and scooped into warmed corn tortillas.

This recipe is fast and full of flavor!

Chorizo Tacos with lime

What are Chorizo Tacos?

  • Chorizo tacos only need 4 ingredients.
  • Simple ingredients and easy prep make this dish a winner for busy weeknights!
  • Take the cooked chorizo filling from the stovetop to tableop and make your own taco bar with your favorite toppings and condiments!
  • Cook extra batches and freeze for later use in scrambled eggs, omelets, soup, or a hearty breakfast casserole.
tortillas , onion , potatoes , and chorizo with labels to make Chorizo Tacos

Ingredients For Chorizo Tacos

Chorizo – Choose fresh, raw chorizo, which is different from a Spanish dried chorizo (more similar to salami). With a handful of spices and some ground pork, you can also make homemade chorizo to use in this recipe.

Potatoes – Use any variety of potato (or frozen diced potatoes with or without bell peppers and onions!

Tortillas – Small, ‘street’ sized corn tortillas are my first choice for chorizo tacos. Other sizes of corn or flour tortillas can be used if you want to make quesadillas.

How to Make Chorizo Tacos

  1. Cook and drain potatoes per recipe directions below.
  2. Cook chorizo in a skillet until no pink remains (do not drain). Use a slotted spoon to transfer chorizo to a bowl.
  3. Cook potatoes and onion in the chorizo oil about 5 minutes.
  4. Return chorizo to the skillet and cook until the mixture is warmed through.
  5. Heat tortillas and fill with chorizo mixture.
  6. Add desired toppings and serve.
close up of easy Chorizo Tacos on a plate

Chorizo Taco Toppings

Chorizo tacos can be topped with salsa verde, diced white onion, cilantro, avocado, sour cream, and lime wedges.

Leftover Tacos?

  • Keep chorizo filling in a covered container in the refrigerator for up to 4 days.
  • Reheat in the microwave or on the stovetop.
  • Freeze cooled filling in zippered bags for up to one month. Thaw in the refrigerator overnight.

More Taco Recipes We Love

Did you make these Chorizo Tacos? Leave us a rating and a comment below!

close up of easy Chorizo Tacos on a plate
5 from 3 votes↑ Click stars to rate now!
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Chorizo Tacos

These easy 4-ingredient tacos are the perfect option for a quick family lunch or dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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  • 8 ounces Yukon gold potatoes
  • 8 ounces Mexican style chorizo
  • ½ yellow onion finely diced
  • 12 small corn tortillas

Optional Toppings For Serving

  • salsa verde, sweet white onion, cilantro, avocado, fresh lime


  • Scrub the potatoes and cut them into ½-inch cubes. Place them in a saucepan and fill with water 1-inch above the potatoes. Add salt and bring to a boil over medium-high heat. Let boil about 8 minutes or until fork tender. Drain well.
  • Meanwhile, in a 10-inch skillet, cook the chorizo over medium heat. Break it up with a spoon and cook until no pink remains, about 7 minutes.
  • With a slotted spoon, transfer the chorizo to a bowl reserving the fat in the pan.
  • Adjust the heat to medium-high and add the onion and drained potatoes. Stir to coat in the fat and cook for 4 to 5 minutes or until the onion is tender and the potatoes begin to form a golden crust. Add the chorizo back into the pan and cook for 1 minute more.
  • Heat tortillas according to the package directions. Fill the tortillas with the chorizo mixture and add toppings as desired.


Leftover tacos can be stored in the fridge in an airtight container for up to 4 days. 
5 from 3 votes

Nutrition Information

Calories: 311 | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 404mg | Fiber: 6g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pork
Cuisine American
Chorizo Tacos with avocado and a title
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easy to make Chorizo Tacos with avocado and a title
Chorizo Tacos on a plate and close up with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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