Spicy Chorizo and Potato Breakfast Tacos

• 8 small corn tortillas
• 1 lb chorizo sausage
• 2 medium potatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste
• Pepper to taste
• Olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until tender.
2. 2 Push potatoes to the side and add chorizo, breaking it into small pieces. Cook until browned.
3. 3 Add onion, bell pepper, and garlic to the skillet, cooking until softened.
4. 4 Stir in cumin, chili powder, and smoked paprika, cooking for another minute.
5. 5 Combine chorizo mixture with potatoes. Season with salt and pepper.
6. 6 Warm tortillas in a separate skillet.
7. 7 Fill each tortilla with the chorizo and potato mixture.
8. 8 Garnish with cilantro and a squeeze of lime juice.

Equipment

• Large skillet
• Spatula

Variations

• Substitute chicken sausage for a lighter option.
• Add scrambled eggs for a heartier breakfast taco.

Substitutions

• Use flour tortillas if corn tortillas are not available.
• Substitute ground turkey for chorizo for a leaner protein.

Pairings

• Black beans
• Fresh fruit salad
• Refreshing agua fresca

Nutrition

Tips

• Prep the potatoes ahead of time for a quicker morning cook.
• For extra spice, add a diced jalapeño with the onions and peppers.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of avocado slices or a dollop of sour cream for extra creaminess.
• Pair with a fresh fruit salad for a balanced breakfast.

FAQ