Crispy Chorizo Potato Tacos with a Smoky Lime Crema

Hello, taco night! These crispy chorizo potato tacos are simple to make and easy on the budget! So let’s make a delicious meal in under 30 minutes, perfect for a busy weekday.

I don’t know about you, but when 5:00 rolls around and I get the “On my way home” text from my husband, I look around wondering who’s making dinner…oh wait. It’s me. I don’t know why it’s always a surprise to me, but it is. I’ve been doing this mom thing for 5 years now and I’m still trying to get the hang of it. And yes, it’s true what they say…once you become a mom, you have to make dinner for these people for the rest of eternity. I don’t know when I’ll get my dinner act together but until then, I will rely on this little number to scrape me by. It’s quick and one of those no-brainer recipes that I don’t have to focus too hard on. And bonus!…it’s so delicious – no one’s gonna know you whipped this up in less than an episode of Blippi.

What you will need:

• 10 corn tortillas (you can use flour if you want too)
• 1 roll of chorizo (I used beef, but you can use pork if preferred)
• About 2 cups of diced peeled potatoes
• sour cream
• taco seasoning (you can use homemade or a taco packet)
• 1 lime
• cooking oil (I use avocado oil)
• liquid smoke
• cilantro and avocado for garnish (optional)

Directions for Crispy Chorizo Potato Tacos:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper or a silicone baking mat (this one and it’s bomb! No regrets)
3. Add water to the diced potatoes until covered and boil for 10 minutes or until soft.
4. While the potatoes are boiling, cook the chorizo in a hot skillet until cooked through.
5. Take 8-10 corn tortillas, place them on a microwave safe plate, cover with a damp paper towel and heat for 30 seconds or until pliable.
6. Drain the water off of the potatoes and add 1/4 cup of sour cream to them.
7. Mash the potatoes with a potato masher or fork until all the sour cream is combined.
8. Drain off any excess oil from the chorizo and add your mashed potatoes to the skillet combining it with the chorizo.
9. Lay out your tortillas on your baking sheet filling them with the chorizo potato mixture (about 2 tbs) Note: you don’t need a lot- if you overfill them the tortillas will crack, but it’s ok it’ll still taste amazing.
10. Fold the tortillas in half, pressing down lightly so that they stay closed in half.
11. Spray each taco evenly with cooking oil. I use avocado oil because it’s healthier and the tacos get so nice and crispy. (You can use a refillable oil spray bottle with it and it’s waaaay cheaper! I love this one by Misto.)
12. bake for 15-18 minutes or until the edges start to crisp and turn golden.
13. Serve with a crema or my smoky lime crema below and garnish with cilantro and avocado if desired.

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For the Smoky Lime Crema:

1. In a medium bowl, stir together 1/3 cup sour cream, juice of 1/2 a lime, 2 Tbs taco seasoning and 1/4 tsp of liquid smoke. This makes it so so good!
2. Stir a Tbs of water at a time until the sauce is the thickness or thinness you want. I prefer my sauce to be on the thinner side so that I can easily drizzle over the top of the tacos, but you do you.
3. Drizzle this over the top of your crispy chorizo potato tacos and love your life.

Make it a complete meal!

I served these crunchy golden babies up with cilantro, avocado and some Mexican red rice on the side. You could get super fancy and serve these over some cabbage and add some chopped tomato on top and a side of refried beans. Get creative and use what you have! Drizzle that smoky lime crema over everything. (Chef’s kiss!)

Aside from this being an amazing weeknight go-to, these would be great for parties and get togethers. They travel well and freeze amazingly so you can even make them ahead of time and pull them out as needed! Save to Pinterest and if you like quick meal ideas like this one, be sure to follow along here for more!