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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chorizo and Potato Tacos with Avocado Salsa Verde

[heart_this] · May 5, 2017 · 14 Comments

Chorizo and Potato Tacos with Avocado Salsa Verde

Tasty chorizo and crispy fried potato tacos with salsa verde, onions and cilantro!

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!

Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tacos with Avocado Salsa Verde
Don’t forget fried eggs!

Chorizo and Potato Tacos with Avocado Salsa Verde

Chorizo and Potato Tacos with Avocado Salsa Verde
Chorizo and Potato Tacos with Avocado Salsa Verde

Chorizo and Potato Tacos with Avocado Salsa Verde

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Tasty chorizo and crispy fried potato tacos with salsa verde, onions and cilantro!

ingredients
    For the avocado salsa verde:
  • 1 cup salsa verde
  • 1/2 avocado
  • For the tacos:
  • 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
directions
    For the avocado salsa verde:
  1. Puree the salsa verde and avocado in a food processor.
  2. For the tacos:
  3. 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.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Serve the chorizo and potatoes in the tortillas along with fresh diced onions, cilantro and the avocado salsa verde.
Option: Add your favourite taco toppings!
Option: Add fried eggs!
Nutrition Facts: Calories 883, Fat 53g (Saturated 17g, Trans 0), Cholesterol 99mg, Sodium 1801mg, Carbs 66g (Fiber 11g, Sugars 6g), Protein 35g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Gluten-free, Main Course, Mexican, Pork, Recipe, Taco, Texmex

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Reader Interactions

Comments

  1. Maria Lichty says

    May 5, 2017 at 5:56 pm

    What a great feast for Cinco De Mayo!

    Reply
  2. The Short (dis)Order Cook says

    May 5, 2017 at 6:38 pm

    It's like a Mexican hash (especially when you add the eggs)! Great idea and I love your sauce.

    Reply
  3. Wendy Wilson says

    May 6, 2017 at 5:17 pm

    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?

    Reply
  4. derrick k says

    May 6, 2017 at 5:34 pm

    I am curious too about the potato.
    derrick

    Reply
  5. Heather Christo says

    May 6, 2017 at 8:55 pm

    I absolutely love these tacos- the flavors are awesome!

    Reply
  6. Anonymous says

    May 7, 2017 at 7:27 pm

    For a short cut, try canned roast beef hash with a pinch of garlic powder, cumin and oregano.

    Reply
  7. Lisaku says

    May 9, 2017 at 9:35 pm

    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.)

    Reply
  8. Joshua Burnham says

    March 22, 2018 at 12:28 am

    Yo. Spell check!!! Cause I'm not serving these in gorillas!

    Reply
  9. Lisa says

    April 10, 2019 at 4:39 pm

    This is a simple, delicious recipe to make. I like adding a dollop of sour cream on top. Reheats very well.

    Reply
  10. Crissy says

    October 20, 2019 at 12:24 am

    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!

    Reply
  11. Alyssa says

    June 30, 2020 at 7:01 pm

    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!!

    Reply
  12. Sarah says

    October 3, 2020 at 8:36 pm

    Great recipe, we really enjoyed these!!!

    Reply

Trackbacks

  1. National Taco Day says:
    October 4, 2019 at 3:05 pm

    […] Directions https://www.closetcooking.com/chorizo-and-potato-tacos-with-avocado/?epik=dj0yJnU9MDFwdTJYOThBdk5UVD… […]

    Reply
  2. 20 Easy Taco Recipes Ready In 25 Minutes Or Less | Ray Amaari says:
    October 29, 2019 at 7:38 pm

    […] Recipe […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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