Vegan Potato and Chorizo Tacos
Chorizo and potato tacos, made with vegan chorizo! Make these vegan potato and chorizo tacos next time you’re craving something crispy, spicy, and savory. Did I mention they only take 15 minutes?
My goodness do I love these potato and chorizo tacos. And, I’m in good company. For example, my husband has asked for them at least twice in the past few weeks, which is always my litmus test on whether a recipe is good.
Did I mention they only take 15 minutes to make? These might be the taco recipe to end all taco recipes.
Obviously, we’re big fans of Mexican food. See, living in California for a decade will do that to you. After all, guacamole is its own food group, Tapatio goes on everything, and tacos are at least a weekly menu staple.
The great thing about tacos is that almost everything works. I’ve made tropical tofu tacos, Korean inspired tacos, quick black bean tacos, breakfast tacos, lentil tacos, roasted cauliflower tacos… and that’s just in the last year.
Ingredient Notes
These potato tacos are easy to put together, with crispy potatoes, spicy soyrizo and pico de gallo. I like using pico de gallo as a base because it’s so flavorful and easy to make, but you can substitute fresh salsa or store-bought pico de gallo if you’d like.
For the soyrizo, you can grab this at Trader Joe’s or in many grocery stores, under the brand name Frieda’s. We love this soyrizo and use it in so many recipes, like my vegan nachos. It’s so flavorful and delicious on it’s own and perfect paired with potatoes for an easy taco filling.
Lastly, for the potatoes I prefer a golden potato, like a Yukon Gold yellow potato or even a red potato. Baked potatoes, like Russets, are too mealy for me when cooked like this.
How to Make these Potato and Chorizo Tacos (with Step-by-Step Photos)
Cook the Potatoes
Chop the potatoes, then add to a skillet. Cover with water by at least an inch and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender.
Make the Pico de Gallo
If making the pico de gallo from scratch, chop together the tomatoes, jalapeno pepper, red onion, cilantro, and lime juice.
Saute the Chorizo and Pico de Gallo
Saute the soyrizo and pico de gallo in a large skillet until warmed through.
Add the potatoes
Add in the cooked potatoes and heat until warmed through. Garnish with fresh cilantro and serve on warmed tortillas.
Health Benefits of Potatoes
While we tend to think of spices, fruits, and green vegetables as great sources of antioxidants, don’t forget about the potato. They contain a variety of carotenoids and flavonoids, which help protect against free radicals. Plus, creamer potatoes are also fat-free, sodium-free, cholesterol-free, gluten-free, and 20 calories each.
Potatoes are packed with vitamins (B6, potassium, vitamin C, and copper, just to name a few), fiber, and antioxidants. Ultimately, this is why I love eating potatoes in all forms, but especially in these tacos.
More Taco Recipes
- Crispy Bean Tacos with Queso Dipping Sauce
- Vegan Fish Tacos
- Crispy Air Fryer Cauliflower Tacos
- Instant Pot Walnut Lentil Taco Meat
If you try this potato and chorizo taco recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Potato and Chorizo Tacos
Ingredients
- 1 pound 1 bag yellow potatoes, diced
- 1 tablespoon olive oil
- 1 cup fresh pico de gallo, plus more for topping
- 1 package soy chorizo*
- 1/4 cup finely chopped cilantro, plus more for topping
- 8 tortillas, warmed**
Instructions
- Chop the potatoes and place them in a wide, shallow pan with water covering them by 1 inch. Bring to a boil, then reduce heat to low. Simmer for 5-8 minutes, until the potatoes are just tender. Drain.
- Heat the olive oil in a large skillet over medium heat. Add the pico de gallo and the chorizo and cook until chorizo is warmed through and slightly browned, about 5 minutes, stirring often.
- Add the drained potatoes and cook another 5 minutes, stirring often, until warmed through. Stir in the cilantro and season to taste, if needed, with salt and pepper. (I think soyrizo is fairly salty, so I don't add much).
- Serve on tortillas, with additional cilantro and pico de gallo, if desired.
Notes
**I prefer corn tortillas for this recipe, but flour will also work.