Puff Pastry Tacos

Last Updated on June 20, 2025 by Lisa Keys

These Upside-Down Puff Pastry Tacos are flaky, crispy and stuffed with a saucy peach mango chorizo filling. Melted caramelized cheese seals the deal adding to this fun twist on taco night. All you have to do is add your favorite toppings for the perfect easy, weeknight meal.

The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is an entry in the main dish category featuring Desert Pepper Peach Mango Salsa. I love this unique flavor of salsa so much that I also feature it in this easy cod and rice dinner.

How to make puff pastry tacos

Innovative upside down puff pastry recipes are so creative. I just love this taco puff pastry version. Definitely avoid using shredded cheese as the rectangles of American cheese make the perfect seal keeping all the delicious filling inside the pastry. How do you top your taco? Choose your favorites, but don't forget the Desert Pepper Salsa. Check out my video and suggestions in the recipe here.

Puff Pastry Chorizo Tacos with Peach Mango Salsa

Lisa Keys

These Upside-Down Puff Pastry Tacos are flaky, crispy and stuffed with a saucy peach mango chorizo. Melted caramelized cheese seals the deal adding to this fun twist on taco night. All you have to do is add your favorite toppings for the perfect easy, weeknight meal.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Main Dishes

Cuisine Mexican

Servings 6 servings

Calories 467 kcal

Ingredients

  

1x2x3x

• ½ pound fresh Mexican Chorizo
• 1 cup Desert Pepper Peach Mango Salsa
• 2 tablespoons chopped fresh cilantro
• 1 sheet puff pastry 12 x 10-inch rectangle
• 8 slices deli American cheese
• 1 egg plus 1 teaspoon water lightly beaten

Instructions

 

• Heat oven to 400F. Line a large baking sheet with parchment paper.
• Brown chorizo in a 10-inch skillet over medium-high heat breaking it up into crumbles with a wooden spoon.
• Add peach mango salsa, stirring up any browned bits on bottom of pan. Reduce heat and simmer for 10 minutes. Stir in cilantro. Transfer mixture to a bowl or sheet pan to cool down.
• Using a pizza wheel, slice puff pastry into 6 (4 x 5-inch) rectangles.
• Lay 6 slices of cheese evenly spaced on prepared baking sheet. Slice remaining cheese into 1-inch strips and add 1 strip to 1 edge of each cheese to make them a 4 x 5-inch rectangle.
• Top each slice of cheese with a scant ⅓ cup of chorizo-salsa mixture.
• Top with a piece of puff pastry crimping the edges with a fork.
• Brush pastry with egg wash. Bake for 15 minutes or until deep golden brown.
• Flip pastries and top with your favorite taco toppings. Serve with Desert Pepper Salsa.

Video

Notes

Taco topping: Desert Pepper Salsa, shredded lettuce, pickled red onions, sliced jalapenos, Mexican crema, shredded cheese, diced avocado

Nutrition

Serving: 1tacoCalories: 467kcalCarbohydrates: 24gProtein: 15gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 79mgSodium: 1134mgPotassium: 184mgFiber: 1gSugar: 3gVitamin A: 724IUVitamin C: 1mgCalcium: 313mgIron: 2mg

Keyword 30-minute meal, easy dinner, party food, puff pastry, salsa, taco, tailgate party

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