Tired of the same old eggs and toast? This Chorizo and Potato Breakfast Taco recipe brings bold flavor and spicy excitement to your morning routine. It’s quick, hearty, and easy to prep ahead. Perfect for busy weekdays or lazy brunches. Grab a skillet and let’s taco ‘bout breakfast.
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If there’s one breakfast that always disappears fast in my house, it’s these Chorizo and Potato Breakfast Tacos. Crispy golden potatoes, spicy Mexican sausage, and soft scrambled eggs all wrapped in a warm tortilla? Then topped with a refreshing avocado pico de gallo? That’s the kind of morning magic I’m here for.
Whether you're hosting brunch, feeding a sleepy crowd, or just craving something spicy and satisfying for breakfast and brunch ocassions, these tacos deliver big flavor with minimal fuss. And if you really want to level things up, skip the store-bought and try them with my Homemade Mexican Chorizo sausage. You’ll thank me immediately.
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Why You’ll Love This Recipe
- Bold Flavor – Smoky ground pork chorizo and crispy potatoes pack every bite with spicy, savory goodness.
- Easy Meal Prep – Simple ingredients, one skillet and one sheet pan with no fancy techniques required.
- Freezer-Friendly – Make the filling ahead and freeze for a quick, satisfying breakfast or easy dinner.
Ingredients & Substitutions
These are all easy to find ingredients that make amazingly delicious Mexican breakfast tacos! Let's go over the major ingredients and how you can make changes if needed:
- Mexican chorizo - I make the most delicious Mexican chorizo that is simple and flavorful, but store-bought is fine (so says Ina).
- Potatoes - When making roasted potatoes, my choice is always going to be russet potatoes. They crisp nicely on the outside when roasting while staying creamy and fluffy on the inside. This combo allows all of the flavors of the chorizo to seep in. If you can't find Russett, white potatoes or eastern potatoes will do.
- Eggs - No one is going to make you put scrambled eggs in your breakfast tacos. I usually don't, so the boy adds in double eggs! It's up to you 🥚
- Pico de gallo - This is essentially a Mexican salad with tomato, onion, and jalapeño, but the freshness it brings to the tacos is incredible! You can buy a store-bought pico de gallo, or use your favorite salsa in its place. Avocado is optional but also not. If adding jalapeño, I like to leave the seeds and membranes in, but if you would like a less heat, scrape them out. Just make sure you're wearing gloves!
- Tortillas - I prefer corn tortillas in these potato and chorizo tacos, but you could certainly use flour tortillas if that's what you like.
See recipe card below for a full list of ingredients and measurements.
Variations
I have no doubt that a taco is pretty much one of the world's most perfect food delivery systems, but there are always ways to change things up:
- Quesadilla - All the same flavors, but in between two tortillas with lots and lots of melted cheese? Sign me up!
- Burrito - Adding chorizo and potato to my bean and cheese burrito would completely change the game. Adding eggs and you have the tastiest breakfast burrito in town!
- Spicy breakfast bowl - Looking to reduce your carb intake? Turn this into a delicious breakfast bowl with potatoes on the bottom, topped with eggs, and finished with browned chorizo and the pico de gallo. Satisfying and delicious!
- Go vegetarian: Swap chorizo for seasoned tofu or a plant-based sausage crumble.
Put out the fire If you’re in the mood for something a little less spicy but just as flavorful, try my easy sausage breakfast tacos. They’re filled with crispy potatoes, eggs, and sausage, and are totally freezer-friendly.
Cynthia's Recipe Review
I've made these chorizo tacos for sleepy Sunday mornings, busy weekdays, and even a few “breakfast for dinner” emergencies, and not once has anyone left a bit behind. 10/10, would taco again.
Quick Recipe Video
Step-by-Step Instructions
Making these chorizo and potato breakfast tacos is so simple, but I've divided it into three distinct parts for you. I like to garnish my tacos with a fresh avocado pico de gallo, which is essentially a fresh tomato salad with avocados. It's optional, but highly recommended!
Making Avocado Pico de Gallo
Step 1: Slice your avocado in half and carefully remove the pit. Using the back of a knife, draw lines through the avocado, essentially dicing it right in the skin.
Step 2:
Slice small tomatoes in half or quarters, add diced jalapeño, diced red onion, and chopped cilantro (coriander outside the U.S.) Season with salt and pepper and toss with lime juice and olive oil.
Step 3: Use a large spoon to remove the diced avocado from its skin and add it to the bowl with the other vegetables.
Step 4: Gently fold the avocado into the rest of the ingredients, taking care not to break up the avocado too much. Set aside while you prepare the chorizo and potatoes.
Making the Chorizo and Potato Filling
- Start by preheating your oven to 425°F and placing a large sheet pan into the oven to preheat at the same time.
- Char your corn tortillas by heating a dry cast-iron skillet over medium-high heat and cooking each tortilla for 30 to 60 seconds per side, until soft with a few dark, toasty spots. Store in a tortilla warmer or wrap in aluminum foil and keep warm in a 200°F oven until ready to eat.
Step 1: Cut your potatoes into a small dice and toss with salt pepper and olive oil. Place them on the hot sheet pan and bake at 425° until fork tender and cooked through, about 10 to 12 minutes. (alternatively you can let your potatoes boil for about 10 minutes)
Step 2: Add your chorizo to your large skillet, still over medium-high heat, Brown your chorizo until cooked through, about 3 to 5 minutes.
Step 3: Add your roasted potatoes to the chorizo and toss to coat in the chorizo fat and spices.
Step 4: Sauté for another 3 to 5 minutes to ensure that all of the flavors mingle together. You want to have crispy bits of chorizo and potato all covered in the spices. Set aside.
Scramble the Eggs
Step 1: Whisk together your eggs with heavy cream or milk.
Step 2: Cook in a nonstick pan over medium low heat until softly scrambled, about 4 to 5 minutes.
Build Your Breakfast Tacos - Set out your warm tortillas, chorizo-potato filling, scrambled eggs, avocado pico de gallo, tomato salsa or tomatillo salsa, extra jalapeños, cotija cheese and a handful of fresh cilantro. Let everyone build their perfect taco and dig in!
Cynthia's Helpful Tips
Whether you eat your breakfast wrapped up in a tortilla, or you're a first-time breakfast taco-maker, here are ways to ensure success with your breakfast taco fiesta:
- Dice the potatoes small - Cut your potatoes into small, uniform pieces (½ inch or smaller) so they cook quickly, crisp up evenly, and most importantly, fit into your tacos!
- Cook in stages - Roast the potatoes first, then cook the chorizo, and finally the eggs. This ensures everything is hot and ready at the same time.
- Add toppings right before serving - Wait to add your pico de gallo, slasa, or cilantro until you're ready to eat to keep everything fresh and vibrant.
- Don’t overfill - We all get a little over-excited when building a taco, but a little goes a long way! Overstuffed tacos are harder to eat and more likely to fall apart and that is so sad. 2 to 3 tablespoons of filling per taco is plenty.
Recipe FAQs
Yes! You can prep the homemade chorizo and potato mixture days in advance and you can even freeze in batches for quick meals.
Absolutely! Using leftover roasted potatoes works great and saves time. Just be sure to cut them small before adding to the chorizo.
Store the potatoes and chorizo separately or together in airtight containers in the fridge for up to 4 days or freeze in freezer bags for up to 2 month, thawing overnight in the refrigerator.
Warm chorizo and potatoes in a skillet over medium heat or microwave in short bursts.
Not assembled, but you can freeze the cooked chorizo and potatoes as directed for easy future brunches. Then just warm your tortillas and scramble your eggs for a quick and delicious meal.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Spicy Chorizo and Potato Breakfast Tacos
Equipment
Ingredients
Avocado Pico de Gallo
- 1 pint cherry tomatoes quartered
- ¼ red onion diced
- 1 jalapeño diced (seeded if desired)
- Juice of one lime
- 3 tablespoons cilantro chopped
- 1 tablespoon vegetable oil or olive oil
- Salt and pepper to taste
- 1 avocado ripe and diced
Chorizo and potatoes
- 1 pound potatoes cut in ¼ inch cubes
- 2 tablespoon vegetable oil
- Salt and pepper to taste
- 1 pound Mexican chorizo or store-bought
Scrambled eggs
- 4 large eggs
- 2 tablespoons cream or milk
- Pinch of salt
To serve
- 8 corn tortillas
- Extra cilantro and jalapeño
- Tomatillo salsa
- Homemade tomato salsa
- Lime wedges
Instructions
Make the Avocado Pico de Gallo
- Slice the avocado in half, remove the pit, and use the back of a knife to score a grid into the flesh while it's still in the skin.
- Halve or quarter the tomatoes and add them to a bowl with finely diced jalapeño, red onion, and chopped cilantro.
- Add salt, pepper, lime juice, and a drizzle of olive oil. Stir to combine.
- Use a large spoon to scoop the diced avocado from the skin and gently fold it into the bowl with the other ingredients. Try not to mash it—keep those chunks intact! Set aside while you prepare the taco filling.
Make the Chorizo and Potato Filling
- Preheat your oven to 425°F and place a large sheet pan inside to heat up as the oven warms.
- While the oven preheats, warm a dry cast-iron skillet over medium-high heat. Cook each corn tortilla for 30 to 60 seconds per side until warm with charred spots. Keep tortillas warm by wrapping them in foil or storing them in a tortilla warmer in a 200°F oven.
- Dice your potatoes small and toss with olive oil, salt, and pepper. Carefully spread them on the hot sheet pan and roast for 10–12 minutes, or until golden and tender.
- In the same cast-iron skillet used earlier, cook the chorizo over medium-high heat for 3 to 5 minutes, breaking it up as it browns.
- Add the roasted potatoes to the skillet with the chorizo and stir to coat everything in those spicy, flavorful drippings. Let it all sauté for another 3 to 5 minutes until you’ve got golden, crispy bits throughout.
Scramble the Eggs
- Whisk your eggs with a splash of cream, or milk, and a pinch of salt.
- Cook low and slow in a nonstick skillet over medium-low heat until just set, about 4 to 5 minutes, keeping them soft and fluffy, not dry.
Build Your Breakfast Tacos
- Set out your warm tortillas, chorizo-potato filling, scrambled eggs, avocado pico de gallo, tomato or tomatillo salsa, extra jalapeños, and a handful of fresh cilantro. Let everyone build their perfect taco and dig in!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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