Vegan Chorizo Tacos

5 from 115 votes

Crispy baked potato cubes and deliciously spiced vegan chorizo crumbles loaded in warm corn tortillas topped with avocadoes and pico de gallo.

Prep Time5

Cook Time30

Total Time35

Course: lunch, Main Course

Cuisine: Spanish

Servings: pieces

Calories: 370kcal

Author: Toni

Preheat the oven at 425 degrees F and prepare a sheet pan with a silicone mat or parchment paper.
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.
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.
Add the chipotle pepper and cumin, mix well and cook for 1 minute.
Add the chorizo and break it up with a spoon. Mix well to incorporate all the flavors and cook for 4-6 minutes.
Turn off the heat, 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.

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.