Vegan Chorizo Potato Tacos (gluten-free)
These vegan chorizo potato tacos are full of flavor, so delicious, and will take your taco night to the next level.
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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!
Servings: 4