Chorizo-Potato Tacos with Collards

While it's easier to find collard greens and kale in the U.S., a dish like this in Mexico would use quelites (assorted Mexican wild greens). If quelites are available, swap them in for the greens.

white plate of Chorizo-Potato Tacos with Collards with corona beer in background
Photo: Brie Passano
Total Time:
30 mins
16 tacos


  • 8 ounce collard greens

  • ¼ cup vegetable oil

  • 3 cup frozen diced hash brown potatoes

  • 1 pound uncooked chorizo sausage, casings removed if present

  • 16 6 inch corn tortillas, warmed

  • Toppers, such as salsa verde, chopped red onion, crumbled queso fresco or feta cheese, and/or sliced radishes

  • Lime wedges


  1. Trim center veins from collard greens; chop leaves (should have about 3 cups).

  2. In a 12-inch skillet heat oil over medium-high. Add hash brown potatoes; cook 12 minutes or until golden, turning every 4 minutes. Remove from skillet.

  3. Add sausage to skillet. Cook over medium heat 10 minutes or until browned and crispy. Stir in collard greens; cook until softened. Return hash browns to skillet; heat through.

  4. Spoon sausage mixture onto warm tortillas. Add desired toppers and serve with lime wedges.

Nutrition Facts (per serving)

992 Calories
61g Fat
75g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 992
% Daily Value *
Total Fat 61g 78%
Saturated Fat 19g 95%
Cholesterol 103mg 34%
Sodium 1644mg 71%
Total Carbohydrate 75g 27%
Total Sugars 2g
Protein 38g
Vitamin C 19.1mg 96%
Calcium 116mg 9%
Iron 4.7mg 26%
Potassium 1161mg 25%
Folate, total 27.4mcg
Vitamin B-12 2.3mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles