Vegan Potato Soy Chorizo Tacos

Sep 17, 2025
by Adele Bednar
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

43 mins
TOTAL TIME

53 mins
SERVING

4 People
VIEWS

3

A vibrant and flavorful vegan twist on a beloved Mexican classic! These tacos feature a hearty filling of savory soy chorizo and creamy mashed potatoes, all nestled in crispy, golden corn tortillas. A delightful and wholesome way to enjoy the taste of Mexico.

Ingridients

Adjust Servings

2 pounds Yukon Gold potatoes, peeled

Salt and ground black pepper to taste

2 tablespoons vegetable oil, divided

12 ounces soy chorizo, crumbled

12 (6 inch) corn tortillas

Nutrition

Carbohydrate

85 g
Fiber

12 g
Protein

22 g
Saturated Fat

4 g
Sodium

962 mg
Sugar

3 g
Fat

21 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

30 mins

Boil the Potatoes: Place the peeled potatoes in a large pot, cover with salted water, and bring to a boil. Cook until easily pierced with a knife (approximately 30 minutes). Reserve 1 cup of the cooking water, then drain the potatoes.

02

Step

5 mins

Mash the Potatoes: Transfer the cooked potatoes to a bowl. Season generously with salt and pepper. Using a potato masher, mash the potatoes to your desired consistency, adding reserved cooking water as needed to achieve a creamy texture.

03

Step

5 mins

Cook the Chorizo and Potato Mixture: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the crumbled soy chorizo and cook for about 5 minutes, stirring occasionally, until lightly browned and heated through. Add the mashed potatoes to the skillet and mix well with the chorizo, ensuring everything is evenly combined.

04

Step

2 mins

Assemble and Crisp the Tacos: Heat a griddle or large skillet over medium heat. Warm the corn tortillas on the hot surface until softened. Fill each tortilla with an equal amount of the potato-chorizo mixture. Fold the tortillas in half to form the tacos. Brush the outside of each taco with the remaining 1 tablespoon of vegetable oil. Place the tacos on the hot griddle and cook, turning once, until golden brown and crispy (3 to 5 minutes per side).

For extra flavor, consider adding a pinch of smoked paprika to the potato mixture.
Serve with your favorite taco toppings, such as salsa, guacamole, cilantro, and lime wedges.
If you don't have a griddle, a large skillet works perfectly for crisping the tacos.
Feel free to experiment with different types of potatoes, such as russet or red potatoes.
You can make the potato-chorizo mixture ahead of time and store it in the refrigerator for up to 2 days.

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Adele Bednar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.