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Chorizo & Potato Tacos


5 ozs Chorizo (casing removed)

1 Yellow Potato (medium, chopped)

2 tsps Taco Seasoning

Sea Salt & Black Pepper (to taste)

4 Corn Tortilla (small)

1/4 cup Salsa

2 tbsps Cilantro


  1. Heat a pan over medium-high heat. Add the chorizo, and cook for about seven to ten minutes or until cooked through and crumbled. Remove from the pan. Add the potato to the pan and turn down the heat to medium. Stir and cook for about 12 to 15 minutes or until browned and cooked through. Transfer the chorizo back to the pan. Add the taco seasoning and stir. Cook for another minute then taste and add salt and pepper as needed. Divide the chorizo mixture between tortillas. Top with salsa and cilantro. Enjoy!



Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size

Two six-ounce (177ml) ramekin dishes were used to make two servings. One ramekin is one serving.

More Flavor

Use mushrooms instead of ham for a vegetarian option.


Use gluten-free flour or omit. Flour keeps the eggs from weeping.


This recipe is rich in fiber, which is essential for a healthy digestive system. Fiber can help to prevent constipation and promote a feeling of fullness, which can aid in weight management.


Chorizo and corn tortillas provide a good amount of protein. Protein is a crucial nutrient that helps build and repair body tissues, including muscles and skin. It also plays a role in immune function and hormone production.

Vitamins and Minerals

This recipe is packed with various vitamins and minerals, including Vitamin A, Vitamin C, Calcium, and Iron. These nutrients are essential for various bodily functions such as immune function, bone health, and oxygen transport.


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