Vegan Potato and Chorizo Tacos
Vegan Tacos! Potato and chorizo. So easy and ready in just 20 minutes. These are the best vegan and gluten-free tacos. Spicy soyrizo with crispy potatoes and pico de gallo, served with corn tortillas.
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
*You can find soy chorizo is most grocery stores near the tofu. I grab it at Trader Joe's.
**I prefer corn tortillas for this recipe, but flour will also work.
**I prefer corn tortillas for this recipe, but flour will also work.
Nutrition
Serving: 1tacoCalories: 165kcalCarbohydrates: 29gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 427mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 168IUVitamin C: 13mgCalcium: 51mgIron: 2mg