Today is Cinco de Mayo and I am celebrating with these tasty chorizo and potato tacos with avocado salsa verde! These tacos are so easy to make! You simply fry some diced potato until crispy and golden brown, add the chorizo and onions and cook some more before throwing it all into some warm corn tortillas along with fresh diced onion, cilantro and the salsa verde! I use homemade chorizo and homemade salsa verde when I can but store bought makes things a lot easier! I like to add cool and creamy avocado to these tacos, either diced or pureed into the salsa verde and I finish things off with a squeeze of fresh lime juice! Have a tasty Cinco de Mayo!
Don’t forget fried eggs!
Chorizo and Potato Tacos with Avocado Salsa Verde
Tasty chorizo and crispy fried potato tacos with salsa verde, onions and cilantro!
ingredients
- 1 cup salsa verde
- 1/2 avocado
- 1 tablespoon oil (or bacon grease!)
- 1 pound potatoes
- 1 pound fresh Mexican style chorizo sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, chopped
- salt and pepper to taste
- 12 small corn tortillas, warmed
- 1 onion, diced
- 1 cup cilantro
For the avocado salsa verde:
For the tacos:
directions
- Puree the salsa verde and avocado in a food processor.
- Heat the the oil in a large pan over medium high heat, add the potato and cook until lightly golden brown on all sides, before adding the sausage and onion and cooking until the chorizo is cooked.
- Add the garlic and cook until fragrant, about a minute.
- Serve the chorizo and potatoes in the tortillas along with fresh diced onions, cilantro and the avocado salsa verde.
For the avocado salsa verde:
For the tacos:
Option: Add fried eggs!
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What a great feast for Cinco De Mayo!
It's like a Mexican hash (especially when you add the eggs)! Great idea and I love your sauce.
Please tell us what kind of potato you use, whether you peel them and how small you cut them up. Also, do you precook them before browning them?
I am curious too about the potato.
derrick
I absolutely love these tacos- the flavors are awesome!
For a short cut, try canned roast beef hash with a pinch of garlic powder, cumin and oregano.
Kevin, We made these last night and they were terrific. The salsa verde was just the right combo of sweet and tangy and spicy. I made a quick slaw of cabbage/radish/cilantro/vinegar for the topping. Easy, quick, delicious. Thank you. (we might make our own chorizo next time, but we live in Vermont and the local pork is too good not to buy.)
Yo. Spell check!!! Cause I'm not serving these in gorillas!
This is a simple, delicious recipe to make. I like adding a dollop of sour cream on top. Reheats very well.
This was really delicious! I didn’t have corn tortillas but I had tostada shells so I did refried beans, cheese, the chorizo and potatoes, then some lettuce, sour cream and the yummy salsa verde. It came out amazing and I will definitely make this again. Thanks for a great recipe!
I used russet potato, peeled, and cut into about 1/4” pieces. I salted potatoes while they were frying, which took about 8-10 mins on medium high heat.
I also toasted the tortillas right on the stove top (gas stove) and the little bits of charring on the tortillas added such a depth of flavor.
Delicious!!