Chorizo Tacos with Salsa Verde

Taco night just got a lot more exciting with these Chorizo Tacos with Salsa Verde! Corn tortillas are filled with a delicious chorizo and potato mixture, then topped with salsa verde, cilantro and cotija cheese.

Why You'll Love This Recipe

You're going to want to add these street tacos to your Taco Tuesday rotation! They are simple to make and require just one pan. They're so easy that there's no seasoning required, since chorizo is packed with flavor.

You can even prep the filling ahead of time, and reheat just before serving.

Ingredients

• Olive Oil: To cook the vegetables.
• Potatoes: Yukon gold potatoes, peeled and diced into ½" pieces.
• Onion: Diced white onion. You can substitute yellow onion or red onion if you prefer.
• Poblano Pepper: A poblano pepper, diced, for added flavor. Poblanos are mild chili peppers that are typically available in most grocery stores.
• Chorizo: One pound of fresh chorizo, casings removed. If you're not familiar, chorizo is a type of spiced pork sausage. Be sure to use Mexican-Style chorizo, which is a fresh, raw type of sausage. It's typically found ground up or in sausage casings. You can substitute spicy chicken sausage if you prefer.
• Tortillas: 8 corn tortillas, warmed. There are a few different ways you can warm them, my favorite way is to lightly char them directly over a low gas flame on my stovetop using tongs. Here are more options on warming up tortillas.
• Salsa Verde: Homemade or store-bought. You can substitute for red salsa if you prefer. I love this simple Homemade Restaurant Style Salsa Verde recipe.
• Toppings: Add your favorite toppings. I like fresh cilantro and crumbled cotija on these tacos.

Step-By-Step Instructions

1. Heat the olive oil in a large skillet over medium-low heat. Add the potatoes, onion, and poblano pepper. Season with salt and pepper. Cook, covered, stirring occasionally for about 10 minutes. Uncover, and continue cooking for an additional 5-10 minutes until starting to soften and brown.
2. Add the chorizo to the skillet with the potato mixture and cook, breaking up, for 8-10 minutes until cooked through.
3. Spoon the sausage mixture onto the warm tortillas. Top with salsa verde, fresh cilantro, and cotija cheese.
4. Serve and enjoy!

To store, refrigerate the chorizo potato mixture in an airtight container for up to 3 days. Assemble the tacos just before serving.

Variations

I love these Chorizo Tacos with Salsa Verde as they are, however these are some variations if you want to change it up.

• Swap out the meat. If you don't have chorizo, you could substitute for a spicy chicken sausage.
• Use different potatoes. Try these tacos with some sweet potatoes instead of yukon gold.
• Don't like salsa verde? No problem! Just use your favorite red salsa instead of this green salsa.
• Use flour tortillas instead of corn tortillas.
• Add diced pineapple when cooking the chorizo for some added sweetness.

Serving Suggestions

Serve these chorizo street tacos with your favorite toppings. I recommend cilantro and crumbled cotija cheese, however there are plenty of other options. Top with sour cream, diced tomatoes, sliced green onion, Mexican blend cheese, avocado, a squeeze of lime juice, or any other favorite taco toppings.

These are great for lunch or dinner. Eat them by themselves or serve with a side dish, like cilantro lime rice, mexican brown rice, or refried beans.

Frequently Asked Questions (FAQ's)

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