Spicy and hearty Soyrizo Potato Tacos are a delicious vegan take on a classic Mexican recipe. They're easy to make with soy chorizo, yellow potatoes, and your favorite toppings. Perfect for Taco Tuesday or any night of the week!
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If you're looking for a simple plant-based taco recipe that's not only comforting but loaded with flavor, these Soyrizo Potato Tacos are for you.
Store-bought meatless chorizo is made with soy and spices like garlic, chilies, and paprika. It's the star of my vegan taco pasta recipe since it cooks quickly and adds incredible flavor to family-favorite dishes.
And when you combine it with crispy and creamy seasoned roasted gold potatoes, it's the perfect taco filling!
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
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Why you'll love this recipe
- The soyrizo-potato taco filling is easy to make and only requires 6 ingredients.
- It's perfect for weeknight dinners.
- It's tasty and filling, and works well with your favorite taco toppings.
Ingredients
- Yellow potatoes such as Yukon gold, or substitute white or red potatoes
- Olive oil or avocado oil
- Ground cumin
- Chili powder
- Dried oregano
- Soyrizo is a vegan meatless chorizo alternative. It's sold in 12 ounce packages in most supermarkets. Remove the plastic wrap before cooking.
- Corn tortillas
- Your favorite taco toppings such as simple guacamole, shredded lettuce, diced tomatoes, cherry tomato salsa, or salsa verde
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Toss the diced potatoes with olive oil and seasonings. Roast until browned and fork tender in the oven or in an air fryer.
- Saute the soyrizo in a large non-stick skillet until heated through. Add the cooked potatoes and toss to combine.
- Assemble the tacos by adding the soyrizo-potato filling to warm tortillas, then adding your favorite toppings.
Amy's tip
To warm the tortillas, I recommend heating them in a skillet for about a minute on each side over medium heat. As you heat each one, transfer them to an insulated fabric tortilla warmer to keep them warm and pliable for up to an hour!
Serving suggestions
Soyrizo Potato Tacos are a complete meal on their own. Or you can serve them with vegetable sides like spicy roasted cauliflower or air fried baby carrots.
And while they are perfect any night of the week, I also like to make them during the holidays. They pair perfectly with Mexican Christmas salad and Christmas guacamole.
Storing and freezing
Leftover soyrizo-potato filling can be refrigerated in an airtight container for up to 3 days.
Recipe FAQs
Generally soyrizo is made from soy protein, oil, vinegar, and seasonings.
Soyrizo is pre-cooked but must be heated through before eaten.
I've personally never eaten chorizo, but many friends tell me they enjoy soy chorizo better than the real thing! It has all the flavor of the fresh Mexican sausage crumble without the meat.
More vegan taco recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Vegan Soyrizo Potato Tacos
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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℉. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 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 degrees (or according to the manufacturer's instructions). 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.
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!