Chorizo and Potato Breakfast Tacos

• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casing removed
• 1 medium onion, diced
• 2 cups potatoes, diced (about 2 medium)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 small tortillas
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Optional: shredded cheese, diced avocado, salsa

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, breaking it into small pieces with a spoon.
3. 3 Push chorizo to the side and add onions, cooking until softened.
4. 4 Add potatoes, cumin, and chili powder, stirring to combine with chorizo and onions.
5. 5 Cook until potatoes are tender and golden, about 10-12 minutes.
6. 6 Warm tortillas directly over the skillet or in the microwave.
7. 7 Fill each tortilla with the chorizo and potato mixture.
8. 8 Garnish with cilantro and serve with lime wedges.

Equipment

• Large skillet
• Spatula
• Tong

Variations

• Add a fried egg to each taco for a heartier option.
• Use turkey chorizo for a leaner alternative.

Substitutions

• Substitute diced bell peppers for onions if preferred.
• Use sweet potatoes instead of regular potatoes for a twist.

Pairings

• Fresh guacamole
• Salsa verde
• Queso fresco

Nutrition

Tips

• For extra flavor, cook potatoes in the skillet first to get them crispy before adding the chorizo.
• If you prefer a spicier kick, add a diced jalapeño with the onions.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Freezing: Freeze unassembled tacos in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of black beans or a fresh fruit salad for a complete breakfast.
• Pair with a hot cup of coffee or fresh-squeezed orange juice.

FAQ