Crispy Soy Chorizo & Potato Tacos

Soy chorizo & potato tacos are the ultimate comfort food — crispy tacos filled with smoky vegan chorizo and tender potatoes, then topped with all your favourite garnishes. They’re crunchy, spicy, and absolutely addictive.

Looking for more plant-based protein-rich meals? These are some of my favourites:

• Tofu Shawarma
• Best Vegan Cheeseburger
• Tofu Piccata 
• Chickpea Curry with Potato 
• Giant Rainbow Rice Paper Roll
• Panini Vegan Meatball Sub 
• Butter Tofu 
• Vegan Schnitzel  

I love this recipe because it’s a complete crowd-pleaser. The combination of spicy vegan chorizo with soft, buttery potatoes is hearty and satisfying, and the crispy tortilla shell makes every bite irresistible. These tacos are also incredibly versatile — you can dress them up with salsa, cheese, guacamole, and sour cream, or keep them simple with just a squeeze of lime. They’re freezer-friendly, making them a great meal prep option, and they’re perfect for parties, weeknight dinners, or game-day snacks. The flavours are bold and comforting while still being plant-based and lighter than traditional versions. Honestly, these tacos prove that vegan food can be indulgent, fun, and nourishing all at once.

They are also super quick if you’ve already made the vegan chorizo, but even that won’t take you too long, you cook garlic and onion with spices, boil your potatoes, fry up the chorizo and potatoes, add additional seasonings, and it’s ready to add to your tacos.

Main Ingredients & Why We Use Them

• Olive Oil: For sautéing the aromatics and helping everything crisp.
• White Onion & Garlic: Create a rich, savoury base flavour.
• Vegan Chorizo (Soyrizo): Brings smoky, spicy, umami-packed flavour to the filling.
• Potatoes: Add heartiness and balance the spice with a creamy bite.
• Salt: Enhances all the flavors.
• Grilled Jalapeño: Adds smoky heat and extra depth.
• Corn Tortillas: I used corn tortillas because the taste is so much more authentic, you could use flour based tortillas but I recommend corn if you can get them. I used La Tortilleria 14.5cm Nixtamal Corn Tortillas and they were so good!
• Mozzarella: You can buy plant-based or use my recipe for cashew stretchy mozzarella (it’s delish!)
• Tomato Salsa, Vegan Sour Cream, Coriander & Guacamole: Classic taco toppings that take them over the top. And don’t forget the lime!

Soy Chorizo & Potato Tacos Ingredients

How to Make It

Start by boiling your potato cubes until tender, then set aside. In a large pan, sauté the onion in olive oil until translucent, then add garlic and cook briefly. Make up a batch of your vegan chorizo and then add it to the pan and cook until it’s crisp around the edges. Slightly mash up the potatoes with a fork (you want to keep them chunky and crumbled, not fully mash). Add in some vegan butter and mix in some seasoning (paprika, garlic powder and onion salt). Stir in the potatoes with the chorizo mix and everything is well combined and seasoned. Spoon mozzarella onto the tortillas, lay with the potato and chorizo mix and bake for a few minutes, then fold in half into tacos, spray or brush with olive oil and bake until golden and crispy. Top with your fav garnishes like salsa, cheese, guacamole, and sour cream, then dig in!

Variations and Substitutes

If you haven’t made up my vegan chorizo, you can substitute lentils or black beans for a hearty, protein-packed filling. Sweet potatoes can replace regular potatoes for a sweeter twist, and if you prefer less spice, simply skip the grilled jalapeño.

Equipment

Honestly, you don’t need much! A good non-stick pan and an oven and you’re good to go.

How to Serve It

Serve these tacos piled high on a plate with salsa, guacamole, vegan sour cream, and coriander. They’re perfect with a side salad, refried beans, or Mexican rice.

How to Store It

Leftover tacos can be cooled and stored in an airtight container in the fridge for 3 days. Reheat in the oven or air fryer to keep them crispy. You can also freeze them before frying/baking for an easy make-ahead meal.

How to Make It