A quick and delicious way to change up taco night.
What You Will Need
Russet potatoes, butter, olive oil, chorizo, taco seasoning, corn tortillas, vegetable oil, onion, cilantro, and sour cream are the only ingredients you need for this simple recipe. You will need a skillet to cook the potatoes and chorizo in as well as a deep fryer or deep dish skillet to fry the tacos in.
Step by Step Instructions
Before cooking anything, start heating some vegetable oil in a deep dish skillet. The vegetable oil should be about 1-2 inches deep. Let that get hot while you prepare the other ingredients.
Peel and dice the potatoes. Heat a skillet on the stovetop on medium low heat and add a spoonful of butter to the skillet to melt. Put the diced potatoes in a mixing bowl and pour in a couple tablespoons of olive oil and stir until the potatoes are coated in the oil. Add diced potatoes into the warm skillet making sure that the potatoes are in a single layer (not stacked on top of each other). Cook for about 15 minutes, stirring every 2 minutes, until potatoes are browned and cooked through.

Remove the potatoes from the skillet into a mixing bowl. Add taco seasoning to the potatoes and stir until well combined. Add water if necessary to coat the potatoes in the taco seasoning. Set aside.
Cook the chorizo in a skillet until cooked through and browned.

Add the cooked chorizo to the potatoes and stir until well combined. This will be your taco filling.
One at a time, add the chorizo and potato filling to a corn tortilla. Fold into a taco and pinch it together with tongs. While holding the taco close with tongs, gently place the taco in the hot vegetable oil.

It will only take a minute or two for the taco to brown. Flip sides if necessary to make sure the entire taco is fried.

Repeat until all tacos are fried.
Top tacos with diced onion and cilantro. Dip the tacos in sour cream and enjoy!
Tips & Advice
Heat your tortillas in the microwave for about 30 seconds before you fill them with the chorizo and potato mixture. This will prevent them from breaking.
Printable Recipe

Chorizo & Potato Fried Tacos
Ingredients
- 2 medium russet potatoes
- 2 TBSP butter
- 2 TBSP olive oil
- 1 lb chorizo
- 1 packet taco seasoning
- 6 corn tortillas
- Vegetable oil *for frying
- Diced onion *to taste
- Cilantro *to taste
- Sour cream *to taste
Instructions
- Before cooking anything, start heating some vegetable oil in a deep dish skillet. The vegetable oil should be about 1-2 inches deep. Let that get hot while you prepare the other ingredients.
- Peel and dice the potatoes. Heat a skillet on the stovetop on medium low heat and add a spoonful of butter to the skillet to melt. Put the diced potatoes in a mixing bowl and pour in a couple tablespoons of olive oil and stir until the potatoes are coated in the oil. Add diced potatoes into the warm skillet making sure that the potatoes are in a single layer (not stacked on top of each other). Cook for about 15 minutes, stirring every 2 minutes, until potatoes are browned and cooked through.
- Remove the potatoes from the skillet into a mixing bowl. Add taco seasoning to the potatoes and stir until well combined. Add water if necessary to coat the potatoes in the taco seasoning. Set aside.
- Cook the chorizo in a skillet until cooked through and browned.
- Add the cooked chorizo to the potatoes and stir until well combined. This will be your taco filling.
- One at a time, add the chorizo and potato filling to a corn tortilla. Fold into a taco and pinch it together with tongs. While holding the taco close with tongs, gently place the taco in the hot vegetable oil.
- It will only take a minute or two for the taco to brown. Flip sides if necessary to make sure the entire taco is fried.
- Repeat until all tacos are fried.
- Top tacos with diced onion and cilantro. Dip the tacos in sour cream and enjoy!
Notes
- See my “Tips & Advice” section for helpful information!
Ooooo, you had me a taco! That looks so good, and I want to have it soon.
Tacos are my very favorite! 🙂