Craving a spicy and satisfying taco that just happens to be plant-based? These vegan soyrizo potato tacos are flavorful, hearty, and easy to make. Featuring seasoned roasted potatoes and smoky soy chorizo, this recipe is perfect for Taco Tuesday or any day you want a fuss-free dinner with serious flavor.
Store-bought soy chorizo (a.k.a. soyrizo) is full of spices like paprika, chilies, and garlic. It’s already cooked and crumbles beautifully when heated, making it a weeknight hero ingredient for recipes like my vegan taco pasta and these delicious tacos.
And when you pair it with golden roasted potatoes, you get a taco filling that's irresistibly good!
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
This recipe is absolutely amazing! I cannot stop raving about it. My husband doesn’t even like chorizo, and I’m eh on it, but we used the Trader Joe’s soyrizo and it was AMAZING. The potatoes are the perfect addition too. Thank you for this delicious recipe! Will be a staple in our house now.
- Cara
Ingredients
- Yellow potatoes such as Yukon gold, or use white or red potatoes
- Olive oil
- Ground cumin
- Chili powder
- Dried oregano
- Soyrizo which is a vegan chorizo made from soy, usually sold in 12-ounce packages (remove the plastic casing before cooking)
- Corn tortillas
- Your favorite taco toppings such as simple guacamole, shredded lettuce, diced tomatoes, cherry tomato salsa, or salsa verde
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Roast the potatoes:
Toss the diced potatoes with olive oil and spices. Roast in the oven or air fryer until browned and fork-tender.
Cook the soyrizo:
Saute in a large non-stick skillet over medium heat until heated through. Stir in the roasted potatoes and toss to combine.
Assemble the tacos:
Fill warmed tortillas with the soyrizo-potato mixture and pile on your favorite toppings.
Serving suggestions
Soyrizo potato tacos are satisfying on their own, but if you want to round out the meal, serve them with vegetable sides like:
They’re also a fun twist for the holidays. Pair them with Mexican Christmas salad and Christmas guacamole for a festive spread.
More vegan taco recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Spicy Vegan Soyrizo and Potato Tacos
Ingredients
- 1½ pounds yellow potatoes, (such as Yukon Gold) or substitute white or red potatoes, cut into small chunks
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- salt, (to taste) optional
- 12 ounces soyrizo, (soy chorizo)
- 12 corn tortillas, warmed*
- shredded lettuce, diced tomatoes, guacamole, etc., for serving
Instructions
- Combine the cut potatoes in a large bowl with olive oil, cumin, chili powder, oregano, and salt. Using your hands, toss to coat.1½ pounds yellow potatoes, 1 Tablespoon extra virgin olive oil, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon dried oregano, salt
- Oven method: Preheat oven to 425°F. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25 to 30 minutes, until potatoes are tender and slightly browned, flipping them after about 15 minutes.
- Air Fryer method: Air fry the potatoes for 15 to 20 minutes at 390-400°F (depending on the air fryer model you have). Shake to toss after 10 minutes.
- While the potatoes are cooking, saute the soyrizo in a non-stick skillet over medium heat, stirring often, until heated through.12 ounces soyrizo
- Add the potatoes to the pan with the soyrizo. Toss well to combine.
- Assemble the tacos by adding some of the soyrizo-potato filling to the center of each warm tortilla. Add your favorite toppings and serve immediately.12 corn tortillas, shredded lettuce, diced tomatoes, guacamole, etc.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation only.
Kathleen Shand says
Can you make the chorizo potato filling a day ahead and then rewarm? I am having a lot of people over for a "make your own" taco night with both vegetarian and non veg. options and would like to make as much as I can ahead of time. Thanks for the recipe.
Amy Katz says
Hi Kathleen! Yes, absolutely. It reheats very well.
Kathleen Shand says
Thank you so much for the reply. Can't wait to make it!
Cara says
This recipe is absolutely amazing! I cannot stop raving about it my husband doesn’t even like chorizo, and I’m eh on it, but we used the Trader Joe’s soyrizo and it was AMAZING. the potatoes are the perfect addition too. Thank you for this delicious recipe! Will be a staple in our house now.
Amy says
Thank you, Cara! The soyrizo from Trader Joe's is my favorite. I'm so happy you both enjoyed the tacos!
Sarah says
We all enjoyed it. Tasty and filling.
Amy Katz says
I'm so glad you enjoyed it, Sarah!
Don in San Diego says
Thank you so much for this recipe! My family is not vegan (or even fully vegetarian) but we are working steadily in that direction. We are down from eating meat 6 nights per week to just one, and with every new recipe I find that passes the "second helping" test we get a little bit closer. This recipe was a unanimous hit tonight and will definitely be staying in the script.
Amy says
That's wonderful to hear, Don! And good for you for reducing your family's meat consumption.
Jennifer Van Oel says
I made these for dinner last night, (and am eating them for lunch right now) they are delicious!!! My 15 year old son is super picky and he gobbled up 4 tacos! I am new at being vegan and this recipe really hit the spot!
Amy says
Oh my goodness! You totally made my day, Jennifer! Please let me know if there is anything I can do to help you along your journey. 🙂
Jennifer Van Oel says
Thank you Amy! I printed several more of your recipes and can't wait to try them! Making the Eggplant Bolognese this weekend!