Vegan Chorizo Tacos

Crispy baked potato cubes and deliciously spiced vegan chorizo crumbles loaded in warm corn tortillas topped with avocadoes and pico de gallo. These Vegan Chorizo Tacos are so delicious and filling and will have everyone running to the table - vegan or not! You’ll have them ready in just 30 minutes – perfect for lunches, picnics, and as on-the-go snacks.

Healthy and Delicious Meatless Tacos!

Tacos are one of the easiest and most versatile Spanish dishes we know. You can use a variety of fillings and toppings, depending on what you like. I have done my fair share of plant-based tacos in the past, and I do not think I will stop making variations of this yummy Mexican dish any time soon!

My newest addition to my growing list of vegan tacos features Nutcase Vegan’s Organic Chorizo Crumbles and it is absolutely to die for! Their artisanal, organic, vegan “meats” are crafted from walnuts, hazelnuts, whole grains, seeds, spices, & more. The vegan chorizo crumbles are flavored with ground cumin, coriander, and a variety of dried peppers and fresh garlic which gives it an authentic taste. They are certified non-GMO, soy-free, gluten-free, kosher, and oil-free with NO additives, preservatives, protein isolates, and nothing to disrupt the microbiome.

Nutcase Vegan is setting the standard for meat alternatives through superior taste, flavor, ingredients, & nutritional value. They have a great selection of frozen or refrigerated vegan products like Italian Sausage, Breakfast Sausage Patties, Nutty Burgers, Nutty Jerky, and of course, their sofi™ gold awardee Nutty Loaf. I can’t say enough about this line-up of vegan meats. So if you want to try them out, check their store locator to find out where you can buy them.

A Flavor-Filled All-In-One Meal

This recipe will give you everything you need for a complete meal. It is loaded with hearty protein and good fats from the vegan chorizo filling and loads of energy-giving carbs from the potatoes. I also prefer using corn tortillas because they provide more whole grains and are also gluten-free. Load them up with more veggies if you please! You can add beans, mushrooms, chickpeas, cauliflower, sweet potato, or squash as well.

The Ingredients and Substitutes

• Potatoes - I used Yukon Gold because they are ideal for baking and hold their shape better because of their low starch content. You can also use Idaho or Russets.
• Nutcase vegan chorizo - Certified Organic, Non-GMO & Kosher!
• Aromatics - I used 1 red onion and 3 garlic cloves to make a savory base for the chorizo and potato filling.
• Spices - You will need garlic powder and cumin for this recipe. You can use other spices if you like too.
• Chipotle pepper - This will give the dish a zing! Add more if you like it extra spicy.
• Lime juice - To give the filling a fresh and tangy goodness.
• Cilantro - Adds a fresh, herby flavor.
• High-heat oil - Like canola or sunflower.
• Water
• Salt
• Corn tortillas - You can also use wheat or flour tortillas if that is what you have.
• Toppings - I topped mine with avocados and Pico de gallo. You can also top it with vegan yogurt or sour cream.
• Garnishes - Add more minced cilantro and lime wedges before serving. You can also use shredded cabbages, green onions, or other crisp greens to garnish the tacos.

How to Make Vegan Chorizo Tacos

This recipe is fairly easy! You can make the chorizo filling while the potatoes are baking to save time. Here’s how you do it.

Preparations:

• Preheat the oven to 425 degrees F.
• Prepare a sheet pan with a silicone mat or parchment paper.

Steps:

• 1) Bake the potato cubes. In a large bowl, add the diced potatoes, one tablespoon of oil, salt, and garlic powder. Toss and transfer to a sheet pan. Bake for 20 minutes or until golden brown and crispy.

• 2) Saute the Aromatics. While the potatoes are baking, in a large pan, heat one tablespoon of oil, add the onion, and cook on medium heat for 3 minutes. Then add the garlic and cook for another 2 minutes. 

• 3) Make the vegan chorizo crumbles. Add the chipotle pepper and cumin, mix well, and cook for 1 minute. Add the vegan chorizo and break it up with a spoon. Mix well to incorporate all the flavors and cook for 4-6 minutes.

• 4) Put them all together! Turn off the heat, and add water, lime juice, cilantro, and baked potatoes. Mix well and serve over warm corn tortillas. Add a slice of avocado, pico de gallo, cilantro, and a squeeze of lime juice. Serve hot. 

Frequently Asked Questions

Notes and Tips

• If you want to make a spicier version of this dish, you can add chili flakes or chili powder to the filling. You can also serve it with a dash of hot sauce on top.
• Warm the tortillas in a pan or skillet for 30-40 seconds per side to add more flavor and a bit of crunch!
• Make sure that the potatoes are diced evenly so they bake equally crisp on the outside and tender inside.
• This dish is best served hot! If you are planning to bring them to a picnic or on the go, place them in lunchboxes, and wrap them in foil to keep them fresh and hot longer.

More Spanish Recipes:

• Easy Jackfruit Carnitas
• Vegetable Fajita Tacos
• Vegan Tostadas
• Chickpea and Walnut Meat Tacos

Photos by Alfonso Revilla