July 26th, 2012Main Dishes, RecipesDiscover Gluten Freedom 0 Comments

These are a nice fresh twist on traditional tacos, I am fortunate to find turkey chorizo at my local market, which I prefer, and I am also a huge fan of the soy chorizos out there.  Be sure to check your ingredients.  This chorizo and potato filling also makes a great breakfast hash the next day.  Just top it with a couple of fried eggs.

Chorizo and Potato Tacos


  • organic taco shells or corn tortillas if you make your own
  • 1 pound potatoes
  • 1 lb. Chorizo - or Soy Chorizo (its very good)
  • 2 tsp. dried oregano, preferably Mexican
  • Salt to taste
  • For Garnish
  • Shredded Lettuce
  • Sour Cream or Cilantro Cream Sauce


  1. Peel the potatoes and cut them into 1/2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
  2. Remove the casings from the chorizo and crumble the meat into a large skillet.
  3. Cook the chorizo in a large skillet (add a tsp. of oil if needed and certainly if using soy chorizo) over medium heat, stirring, for 5 minutes.
  4. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.
  5. Warm the taco shells in a 375 degree oven for 3-5 minutes until crisp and fragrant.
  6. Serve the chorizo and potatoes in a taco shell and top with shredded lettuce and sour cream or Cilantro Cream Sauce

chorizo potato tacos

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