Description
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.
Ingredients
Scale
- 1 tablespoon olive oil
- 3/4 pound yukon gold potatoes, peeled and diced into half-inch pieces
- 1/4 cup diced white onion
- 1 poblano pepper, diced
- 1 pound fresh chorizo, casings removed
- 8 corn tortillas, warmed
- 1/2 cup salsa verde, homemade or store-bought
- salt and pepper, to taste
- fresh cilantro
- cotija cheese, crumbled
Instructions
- 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.
- Add the chorizo to the skillet with the potato mixture and cook, breaking up, for 8-10 minutes until cooked through.
- Spoon the sausage mixture onto the warm tortillas. Top with salsa verde, fresh cilantro, and cotija cheese.
- Serve and enjoy!
Notes
To store, refrigerate the chorizo potato mixture in an airtight container for up to 3 days. Assemble the tacos just before serving.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 taco
- Calories: 378
- Sugar: 1.6 g
- Sodium: 807.3 mg
- Fat: 24.5 g
- Saturated Fat: 8.6 g
- Carbohydrates: 23 g
- Fiber: 3.2 g
- Protein: 16.5 g
- Cholesterol: 50 mg