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Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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.
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.
If making the pico de gallo from scratch, chop together the tomatoes, jalapeno pepper, red onion, cilantro, and lime juice.
Saute the soyrizo and pico de gallo in a large skillet until warmed through.
Add in the cooked potatoes and heat until warmed through. Garnish with fresh cilantro and serve on warmed tortillas.
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.
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!
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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.
*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.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
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(one comment) leave a comment
A quick and delicious dinner! My very slow to like new recipes hubs really liked this dinner!! We topped ours with cilantro, cabbage, sliced radish and avocado. Definitely adding to our weeknight go-to meals