A satisfying taco filling with chorizo, potatoes, pepper, and onion, all done in the oven! Grab some tortillas and you're in for a fun taco night - other toppings totally optional!
Oh yes, this recipe is almost exactly the same as these breakfast potatoes. They're so good, and so easy to make, it was only a matter of time before I branched out into taco territory with them.
I love these tacos for a fun way to spice up (no pun intended) taco night. The spicy chorizo, the crispy potatoes, the perfect pops of onion and bell pepper - it's all so good together!
I also like that you can go as heavy or as light on the toppings as your schedule/life/stamina allow. There is so much in the actual filling that you can skip toppings altogether and still have a totally satisfying meal!
(Other toppings I love though include cilantro + a squirt of lime, pico, guac, a lot of cholula).
Ingredients
The cast of characters in this recipe include:
- Red skin potatoes
- Fresh, ground chorizo - More on this below!
- Red onion
- Red bell pepper
- Smoked paprika - Different than regular paprika and not interchangeable for a similar result. This adds the most delicious smokiness!
Per usual, lots here is easily substituted: Don't have red onion? Use yellow. No red skin potatoes? Use russets. (Or gold.) Only have a yellow pepper? That's totally fine!
How To Make It
Like a lot of sheet pan meals, this recipe is hands-off enough that you can get other tasks done while it cooks, but hands-on enough that you shouldn't leave the kitchen.
You'll start with the potatoes, pepper, and onion cooking, then add the chorizo for the last 20 or so minutes.
Getting Even Crisping
For the most even crisping, you'll want to flip things a few times during cooking.
I also like to increase the heat to 500 for the last 10-15 minutes of cook time.
Chorizo
Chorizo is, in my mind, kind of the perfect meat. All the deliciousness and versatility of sausage, but apt for any and all Mexi applications? What a dream combo.
You want fresh chorizo for this, which can usually be found with the sausage.
Rather than breaking the meat up as it cooks, I find it easiest to chop the chorizo into bite size pieces then add to the sheet pan.
One important thing to note is that depending on the fat content of the chorizo you use, it could produce so much liquid while cooking that it interferes with crisping. If you see fat starting to pool after the chorizo starts cooking, you may want to drain some off or blot it with paper towels. The crispy texture is so good here!
Add the chorizo 30 minutes into cooking since it will cook faster than the potatoes.
Leftovers
Leftovers will keep for up to 5 days. Reheat on a sheet pan in the oven for optimal re-crisping.
My favorite thing to do with these leftover is eat them for breakfast with eggs. It goes from delicious taco filling to the breakfast hash of my dreams!
Sheet Pan Chorizo Potato Tacos
Ingredients
- 2 1/2 to 3 pounds red skin potatoes (about 6 medium potatoes), diced
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Pinch of cayenne
- 1 pound ground chorizo, cut into bite-size pieces
- For serving: tortillas, chopped cilantro, lime wedges
Directions
- Preheat oven to 450 degrees. Toss the potatoes, onion, red pepper, olive oil, and seasonings together on a large sheet pan and spread into a single layer. Bake for 30 minutes, flipping once halfway through. After 30 minutes, add the chorizo and flip the potatoes again, working everything into a single layer. Bake 10 minutes, then flip again. Return to the oven for another 10-15 minutes, until the potatoes are crisped to your liking and the chorizo is cooked through.Serve in tortillas topped with chopped cilantro and a squirt of lime juice.
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