Taco night getting a little… predictable? Let’s ditch the usual and dive into something crazy delicious: Tacos with Chorizo! These bad boys are bursting with flavor, come together in a flash, and are guaranteed to shake up your taco routine.

Looking for an easy chorizo taco recipe?

Then, you’ll love this Mexican-inspired recipe! Chorizo, whether it’s from the grocery store or homemade, packs a ton of bold flavor. It’s got that spicy kick (depending on the type you get) and a ton of savory goodness that goes perfectly with all your favorite taco toppings. And you can make it in under 20 minutes. What’s not to love?

If you’re craving Mexican food but don’t want to leave your house, you have to make these homemade chorizo tacos. Chorizo tacos are one of our favorite taco recipes to make because they’re 

What Is Chorizo?

Chorizo is ground pork sausage typically seasoned with paprika, garlic, and chili peppers, giving it a bold, smoky, and sometimes spicy flavor profile. This adds a unique depth compared to ground beef tacos or chicken tacos

There are two main types of chorizo to consider: Mexican and Spanish. Mexican chorizo is typically fresh, meaning it needs to be cooked before eating. It’s looser and greasier than ground beef, perfect for crumbling and crisping up in your taco filling. Spanish chorizo, on the other hand, is cured and can be eaten without cooking. It has a firmer texture and a deeper, richer flavor.

What you’ll love about this recipe:

  • SIMPLE – All you need are a few simple ingredients, and you can whip up this recipe. 
  • FLAVORFUL – Because of the spicy chorizo sausage and spices, this recipe has tons of flavor. 

What You Need to Make Tacos with Chorizo

  • Chorizo Sausage – this can be found in the chilled Mexican food section of the grocery store near the cheese. 
  • Sliced Onion
  • Poblano Pepper – adds a smoky, slightly earthy, and mild kick. 
  • Diced New Potatoes
  • Smoked Paprika – adds a smoky, slightly spicy finish. 
  • Chopped Cilantro
  • Soft Tortillas – warm corn tortillas or flour tortillas will work. 
  • Sliced Tomatoes
  • Grated Cheddar Cheese – or any other type of cheese you like.
  • Sour Cream
  • Sliced Avocado
  • Fresh Cilantro

How to Make This Chorizo Tacos Recipe

  • First, heat up a medium skillet over medium-high heat. 
  • Next, toss in your chorizo sausage. Crumble it up as you add it to the pan so it browns evenly. Cook it for a few minutes until it’s about halfway done.
  • Now, add the onions and peppers to the pan with the ground chorizo and cook everything together for another 3 minutes. We want the onions to soften up nicely.
  • Once the veggies are softened, stir in the diced potatoes and sprinkle with the smoked paprika. Give everything a good toss to coat the potatoes in flavor. Pop a lid on the skillet and let it simmer for about 5 minutes. The potatoes should be nice and tender when they’re done – check on them with a fork to be sure. If the pan seems too hot and things are browning too quickly, just reduce the heat a little.
  • Take the pan off the heat and sprinkle on all that fresh cilantro. 
  • Warm up your tortillas and get all your toppings ready: sliced tomatoes, grated cheddar cheese, sour cream, avocado slices, and even more fresh cilantro. Pile everything onto your warmed tortillas and enjoy this delicious dish!

Expert Recipe Tips

  • Play around with your favorite toppings. Some great options are queso fresco, diced onions, Mexican crema, lime wedges, your favorite salsa, cotija cheese, or a squeeze of lime juice. 
  • Warm your tortillas in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are more pliable and easier to fill without tearing.
  • Poblano peppers are generally mild, but there can be some variation in heat level. If you’re worried about spice, remove the seeds and ribs of the poblano before dicing. These parts concentrate most of the heat. Taste your chorizo mixture as you cook, and adjust the spice level with a pinch of cayenne pepper if you crave more heat.

How to Store Leftovers & Reheat

Store leftover chorizo in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. Store all your toppings and tortillas separately.

Make sure you let it thaw in the refrigerator overnight if you plan on using the next day. 

To reheat, grab a large pan and place it on the stovetop on medium heat. Add your ground chorizo and let it reheat for a few minutes or until warm. Reassemble your tacos with all your favorite toppings. 

What to Serve with Epic Chorizo Tacos

Skip the Mexican restaurant and make a one-stop shop for all things Mexican-inspired, from Mexican staples like refried beans and guacamole to sopaipillas

Whether it’s Taco Tuesday or a Saturday brunch, these Mexican chorizo tacos will become a hit with your whole family! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 


Loaded Chorizo Tacos

from Crumb Blog who adapted it from Pajama Chef for SRC 


  •  1/2-3/4 lb fresh chorizo sausage
  • 3/4 cup sliced onion
  • 1 poblano pepper, seeded and finely diced
  • 3 cups diced new potatoes
  • 1 teas smoked paprika
  • 1/2 cup loosely packed cilantro, snipped
  • Soft tortillas
  • Sliced tomatoes
  • Grated cheddar cheese
  • Sour cream
  • Sliced avocado
  • Fresh cilantro


Heat a medium skillet over medium-high heat. Brown the chorizo in the pan, breaking into clumps. When the sausage is cooked about halfway through, add the onion and peppers and cook 3 minutes longer until the onions have softened. Stir in the potatoes and paprika. Cover and continue to cook until the potatoes are fork tender, about 5 minutes. Reduce heat if too much browning occurs.

Remove from heat and sprinkle on the cilantro. Serve with warmed tortillas, tomatoes, cheese, sour cream, avocado, and cilantro. Sit back and enjoy.


Recipe FAQs

Absolutely! Since Spanish chorizo is pre-cooked, simply remove the casing and crumble it before adding it to the pan. You might also want to add a bit of vegetable oil to the pan, as Spanish chorizo is leaner than Mexican chorizo.

Cilantro and lime juice are your friends to tame the heat. Add a generous squeeze of lime juice to your taco filling, or top your tacos with fresh cilantro for a cooling effect. You can also serve your tacos with sour cream or plain yogurt for dipping, which will help cut through the spice.


  1. Great – now I’m pretty sure these flavors are going to stick in my head – want it!

  2. You are killing me with all of these delicious mexican treats you’ve been posting. I come here, I drool, then I crave what ever it is until I make it. You’re totally good at your job, Kita!

  3. Looks amazing. Chorizo has been on my list of sausages to make. Props to you for doing them.

  4. Those are making me drool!

  5. These sound so great. We love tacos and we love chorizos. Definitely giving this a go.

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