Soyrizo Potato Tacos (made with soy chorizo) are vegan and gluten-free. They are easy and delicious to make for Meatless Monday, Taco Tuesday, or any day of the week!
Check out how quickly you can make Soyrizo Potato Tacos in this short video:
What do you think? I’ve been making these spicy tacos for years. We love them in my house!
You may be familiar with Roasted Potato Tacos. This recipe takes the potatoes and adds another layer of flavor and texture by adding soy chorizo, otherwise known as soyrizo.
Soyrizo is easy to find in most supermarkets. I’ve purchased it everywhere from Trader Joe’s to Albertsons (Safeway) to Whole Foods. It’s usually sold in 12 ounce packages. All you need to do is remove it from the plastic wrap and heat it in a pan.
One of the most popular ones I see is El Burrito Soyrizo. It’s affordable and can easily serve four to six people. And the Trader Joe’s version is even cheaper!
While I’ve never tried traditional chorizo, many people tell me they enjoy soy chorizo better.
It has a similar taste, but it’s a lot less greasy. Of course, soyrizo isn’t what I would consider a low-fat food on its own, but we’re combining it with potatoes and only using a relatively small amount for each taco. It provides an incredible flavor from spices such as garlic, chilies, and paprika.
Also, it’s not necessary to use any oil when you saute the soyrizo. I find it helpful to use a non-stick pan, but you don’t need to if you prefer to avoid them.
For the potatoes, you can either roast them in the oven, or do what I did and prepare them in an Air Fryer. I love using the air fryer, especially in the summer, because then the house doesn’t get too hot from using the oven. In fact, ever since I got an air fryer, I rarely use the oven. I highly recommend them!
As far as toppings go, the sky is the limit. I really love topping these Soyrizo Potato Tacos with guacamole. The cool avocado balances out the spicy filling. I also add tomatoes and lettuce. Other options include diced onions, chopped black olives, and shredded cabbage. And, of course, hot sauce, if you like your tacos extra spicy!
In addition, the potato-soyrizo filling is delicious in a taco salad. I love using the leftovers this way. If there are any, that is.
I hope you enjoy this recipe as much as I do! If you make Soyrizo Potato Tacos, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. Or you can post your photos on the Facebook page Veggies Save The Day.
Now let’s make Soyrizo Potato Tacos!
Soyrizo Potato Tacos (Vegan)
Roasted potatoes and soyrizo (soy chorizo) are combined to make a delicious filling for tacos (or taco salad). Top them with your favorite ingredients, such as lettuce, tomatoes, and guacamole.
The potatoes can be cooked in either an oven or an air fryer.
Ingredients
- 1 1/2 pounds yellow potatoes (such as Yukon Gold) or white or red, cut into small chunks
- 1 Tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 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.
Oven method: Preheat oven to 425 F. 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.
Add the potatoes to the pan with the soyrizo. Toss well to coat.
To make each taco, add some of the soyrizo-potato filling to the center of each tortilla. Add your favorite toppings and serve immediately.
Recipe Notes
To warm the tortillas, I recommend heating them in a skillet for about a minute on each side over medium heat. As I heat each one, I stack them in an insulated fabric tortilla warmer to keep them ready to go for up to an hour!
Becky Striepe says
Ooh I love potato in a taco. I need to try it with the spicy soyrizo in this recipe for sure!
Cadry says
What a great idea, Amy! I love potatoes in tacos so much. They are an under-sung taco topping.
Amy says
Thanks Cadry! I agree! They seem to be getting more popular in restaurants, but they are still far from mainstream.
Jasmine says
Not only does this sound amazing but I just LOVE the colors and presentation!
Amy says
Thank you so much, Jasmine!
Sarah McMinn says
I love soyrizo and these tacos look incredible. Yum!
Amy says
I love it, too! Thank you, Sarah!
Marlena | Where You Get Your Protein says
I was never a fan of chorizo as a kid because of the heat, but now I love spicy foods! These soyrizo tacos definitely look delicious Amy!! 🙂
Amy says
Thank you, Marlena! I used to not like spicy food as much either.
Rebecca @ Strength and Sunshine says
I love all the flavors! Plus, how could you go wrong when potatoes are involved?
Amy says
Thanks Rebecca! I completely agree!
Linda from Veganosity says
Potato tacos are one of my favorites. I love the addition of the vegan chorizo, so nice and spicy!
Amy says
Thanks Linda! Mine too!
Jenn says
This looks like some spicy deliciousness! I’ve only had potatoes in breakfast tacos, but I love the idea of adding them to dinner tacos too! Yum!
Amy says
Thanks Jenn! It’s pretty traditional in Mexico, but you don’t see potatoes in tacos a lot here. We love it!
Sarah De la Cruz says
Potatoes + Soyrizo = the BEST combo! I’m trying your recipe ASAP!!!
Amy says
Thanks Sarah! We love it!
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!
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.
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!