Crispy Potato and Chorizo Tacos with Lime Crema

Why You’ll Love This Recipe

• Ultra-crispy potatoes meet juicy, mildly spiced chorizo for the perfect savory bite.
• Bright lime crema and crunchy cabbage slaw keep every taco fresh and balanced.
• Weeknight-friendly: 45 minutes start to finish with simple, everyday ingredients.
• Flexible: easy to make mild or spicy, and great with corn or flour tortillas.

Grocery List

• Produce: Yukon gold potatoes, green cabbage, red onion, carrot, garlic, limes, cilantro, radishes (optional)
• Dairy: Sour cream, mayonnaise (optional), queso fresco (optional)
• Pantry: Mild Mexican chorizo (fresh), ground cumin, smoked paprika, kosher salt, black pepper, neutral oil, olive oil, sugar

Full Ingredients

Potato & Chorizo Filling

• 1.5 lb Yukon gold potatoes, scrubbed and cut into 1/2-inch dice (about 5 cups)
• 12 oz mild Mexican chorizo (fresh), casings removed
• 1 small yellow onion, 1/4-inch dice (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp neutral oil (such as canola or avocado), divided
• 3/4 tsp kosher salt, divided (plus more for potato water)
• Freshly ground black pepper
• 2 tbsp water (optional, for deglazing)

Lime Crema

• 1/2 cup sour cream
• 2 tbsp mayonnaise (optional, for extra silkiness)
• 1 tsp finely grated lime zest
• 1.5 tbsp fresh lime juice
• 1 small garlic clove, finely grated
• Pinch kosher salt
• 1–2 tbsp water, to thin to drizzling consistency

Crunchy Cabbage Slaw

• 3 cups finely shredded green cabbage
• 1/2 cup grated carrot
• 1/4 cup very thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp sugar (optional, to balance acidity)
• 1/8 tsp black pepper

Tortillas & Garnishes

• 12 street-size corn tortillas (4–5 inch) or 8 standard 6-inch tortillas
• 1/2 cup cilantro leaves, roughly chopped
• Lime wedges, for serving
• 1/2 cup crumbled queso fresco (optional)
• 6 radishes, thinly sliced (optional)

Step-by-Step Instructions

Step 1: Mix the lime crema

In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, and grated garlic. Add a pinch of salt. Whisk in 1–2 tablespoons water until it’s just thin enough to drizzle from a spoon. Cover and refrigerate while you cook.

Step 2: Toss the crunchy slaw

In a medium bowl, combine shredded cabbage, carrot, red onion, and cilantro. Add lime juice, olive oil, salt, sugar (if using), and black pepper. Toss to coat. Let the slaw sit for at least 10 minutes to soften slightly and develop flavor.

Step 3: Parboil and dry the potatoes

Place the diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a brisk simmer and cook 5 minutes until just tender at the edges but still firm in the center. Drain well, return potatoes to the hot pot, and shake over low heat for 30 seconds to steam off moisture. Toss with 1 teaspoon oil, 1/4 teaspoon salt, and a few grinds of pepper.

Step 4: Crisp the potatoes

Heat 1 tablespoon neutral oil in a large 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add the potatoes in an even layer. Press lightly with a spatula and cook undisturbed for 4–5 minutes until deeply golden on the bottom. Flip and continue cooking 4–6 minutes, tossing occasionally, until crispy on multiple sides. Transfer to a plate and keep warm.

Step 5: Cook the chorizo and build the filling

Reduce the heat to medium. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, 4–5 minutes. Stir in the onion and cook until softened and lightly golden, about 3 minutes. Add the garlic, cumin, and smoked paprika; cook 30 seconds until fragrant. Fold the crispy potatoes back into the skillet, tossing to coat in the chorizo drippings. If the pan seems dry or browned bits are stuck, splash in 2 tablespoons water to deglaze and scrape up the flavor. Taste and season with remaining salt and pepper as needed. Keep warm on low heat (or transfer to a 200°F oven).

Step 6: Warm the tortillas

Heat a dry skillet or griddle over medium-high. Warm tortillas 30–45 seconds per side until pliable with light char spots. Stack and wrap in a clean towel to keep warm. For extra sturdiness, double up corn tortillas.

Step 7: Assemble and serve

Fill warm tortillas with the potato–chorizo mixture. Top with a handful of slaw, drizzle generously with lime crema, and finish with cilantro. Add queso fresco and sliced radishes if you like. Serve immediately with lime wedges.

Pro Tips

• Dice matters: 1/2-inch cubes give you a creamy center and crispy edges that won’t overcook while the chorizo browns.
• Dry is crispy: Thoroughly steam-dry the potatoes after boiling so they sear instead of steam.
• Don’t crowd the pan: Cook potatoes in a single layer to build that golden crust.
• Warm tortillas right: Keep them in a towel or tortilla warmer so they stay soft and pliable.
• Balance the richness: A squeeze of lime over the filling right before serving brightens the whole taco.

Variations

• Vegetarian chorizo: Swap in plant-based chorizo or sautéed mushrooms plus 1 tsp smoked paprika and 1/2 tsp cumin.
• Breakfast tacos: Add a soft-scrambled or fried egg to each taco and finish with hot sauce.
• Sheet-pan shortcut: Roast the oiled, seasoned potatoes at 450°F for 25 minutes, turning once; cook chorizo in a skillet and combine.

Storage & Make-Ahead

The lime crema can be made 3–4 days ahead and kept covered in the fridge. The slaw is best within 24 hours (it softens over time), but will keep up to 48 hours chilled. The potato–chorizo filling keeps 3–4 days refrigerated or up to 2 months frozen; reheat in a hot skillet with a teaspoon of oil to re-crisp the potatoes. Warm tortillas just before serving and assemble tacos to order so everything stays crisp.

Nutrition (per serving)

Approximate for 3 street-size tacos: 780 calories; 26 g protein; 43 g fat; 66 g carbohydrates; 8 g fiber; 1,150 mg sodium. Values will vary with tortilla size, chorizo brand, and garnishes.