Vegan Chorizo Potato Tacos (gluten-free)
Taco night never tasted so good with these vegan chorizo potato tacos! They are so flavorful, delicious, and super easy to make. You can add them to burrito bowls, tacos, or nachos. It makes for great leftovers and even your non-vegan friends would love it!
The crispy potatoes and bell peppers are so yummy with the spiced vegan chorizo. I got my soy chorizo from Trader Joe’s but any should work! I know Sprouts and Whole Foods have some great options too.
My husband loves these tacos and they are one of his favorites. You can add whatever toppings you like. I highly recommend some avocado, pickled red onions, sauerkraut, and some vegan cheese. It is so dang good!
If you make these, tag me @nutsaboutgreens on Instagram and leave a comment below! I would love to see your creations!
Vegan Chorizo Potato Tacos (gluten-free)
Ingredients
For the crispy potatoes
- 1 lb potatoes, diced into small pieces
- 1 tbsp avocado oil
- @kinderssauce garlic and onion salt
- @lawrysseasoning seasoning salt
- smoked paprika
- salt and pepper
For the vegan chorizo
- 1 tbsp avocado oil
- 1/4 yellow onion, diced small
- 1 red bell pepper, diced small
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste (I didn’t add much salt because the chorizo was salty)
- 12 oz vegan soy chorizo (I used Trader Joe’s)
Instructions
- To make the crispy potatoes, preheat your air fryer to 380 degrees F. If using an oven, preheat to 400 degrees F. In a large bowl, add the potatoes. Add the oil and all the seasonings (I just sprinkled it all over and eyeballed it. Just add to taste). Stir until everything is combined. Air fry for 15-18 minutes, shaking half way through. Bake for 20 minutes or until golden/crispy.
- To make the soy chorizo, heat oil in a large skillet on medium high heat. Add the onions and saute until translucent. Add the bell pepper and saute until onions are browned. Add the cumin, chili powder, salt, and pepper. Saute for another 30 seconds. Add the chorizo and using the spatula, crumble/break it apart in the pan. Saute until chorizo is browned about 5-7 minutes.
- Add the crispy potatoes and stir until everything is combined. Taste and adjust seasonings if needed. Serve on corn tortillas and top with your desired toppings. It’s delicious with avocado, pickled red onions, and vegan cheese! You can also serve it in burrito bowls. Enjoy!
