Chorizo Potato and Mushroom Tacos

Elevate your taco night with these bold and satisfying Chorizo Potato and Mushroom Tacos—packed with smoky-spiced chorizo, tender golden-brown potatoes, and earthy baby bella mushrooms. This irresistible filling is enhanced with aromatic garlic, onions, and a perfect blend of cumin and smoked paprika, delivering layers of robust flavor in every bite. Served on warm corn tortillas and finished with tangy lime juice, crumbled cotija cheese, and fresh cilantro, these tacos strike the perfect balance between hearty and fresh. Ready in just 45 minutes, this recipe is ideal for weeknight family dinners or casual gatherings. Whether you're taco-obsessed or looking for a new culinary twist, these Chorizo Potato and Mushroom Tacos will become an instant favorite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz chorizo sausage
• 1 large russet potato
• 8 oz baby bella mushrooms
• 1 medium yellow onion
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp salt
• 12 small corn tortillas
• 0.25 cup fresh cilantro
• 1 large lime
• 0.25 cup cotija cheese

Directions

Step 1

Peel the russet potato and dice it into small, bite-sized cubes.

Step 2

Trim and slice the baby bella mushrooms. Finely chop the yellow onion and mince the garlic cloves.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until softened and fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Push the mushroom and onion mixture to one side of the skillet and add the chorizo sausage, breaking it up with a wooden spoon as it cooks. Cook the chorizo for 5-6 minutes or until fully browned and cooked through.

Step 7

Combine the cooked potatoes back into the skillet with the chorizo, mushrooms, and onions. Sprinkle the cumin, smoked paprika, and salt over the mixture. Stir well to combine and cook for an additional 2-3 minutes.

Step 8

Warm the corn tortillas on a hot, dry skillet or directly over the flame of a gas stove for a few seconds on each side until pliable.

Step 9

Assemble the tacos by spooning the chorizo, potato, and mushroom mixture onto each tortilla. Top with crumbled cotija cheese, chopped fresh cilantro, and a squeeze of lime juice.

Step 10

Serve immediately and enjoy your Chorizo Potato and Mushroom Tacos!

Nutrition Facts

Serving size	(1532.0g)

Amount per serving	% Daily Value*
Calories	3430.3

Total Fat 206.5g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 359.3mg	0%
Sodium 8295.9mg	0%
Total Carbohydrate 254.8g	0%
Dietary Fiber 37.6g	0%
Total Sugars 16.2g
Protein 138.8g	0%

Vitamin D 15.9IU	0%
Calcium 832.0mg	0%
Iron 19.1mg	0%
Potassium 3636.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 16.2%

Carbs: 29.7%