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.
- 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
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.
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!