Sheet Pan Chorizo Potato Tacos
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!
Servings: 6
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.
Notes
Depending on the fat content of the chorizo you use, the rendered fat might interfere with crisping. If you see pooling liquid when you go to toss the chorizo, you can drain it off or blot it with paper towels.
For maximum crisping, increase oven temperature to 500 degrees for the last 10-15 minutes.
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