Vegan Chorizo Potato Breakfast Tacos

Ready in under 30 minutes, these addictive, spicy breakfast tacos are perfect for a weekend brunch or anytime you want to impress your guests, vegan or meat-eaters alike.

Jump to:

• 🧄 Ingredients
• 🔪 Instructions
• 🔄 Variations
• ❓ FAQ
• 💜 More recipes you'll love
• 📖 Recipe

🧄 Ingredients

For these vegan chorizo potato breakfast tacos, you'll need:

• large onion
• Trader Joe's soy chorizo
• cooked potatoes
• tortillas
• for toppings: pico de gallo, vegan sour cream and avocado

Soy chorizo

I've tried a few vegan soy chorizo brands, but Trader Joe's is my favorite. It's crazy good and very hard to tell that it's vegan.

Think of it like a less greasy Mexican chorizo that still hits all those spicy, full-flavored notes of the real stuff.

Mexican chorizo is crumbly, not slice-able like Spanish chorizo.

Cooked potatoes

You'll need to have 5 medium cooked potatoes for this recipe.

If you want instructions for how to bake potatoes in the oven, microwave or Instant Pot, check out my Vegan Broccoli Cheese Baked Potato recipe instructions.

Toppings

If you wanna keep it simple, just the onion, chorizo and potato is amazing.

But, to take it over the top, add some crunchy, fresh pico de gallo, creamy vegan sour cream (cashew cream) and sliced avocado. Here are the recipes for those delicious, easy toppings.

🔪 Instructions

Since your potatoes are already cooked, this breakfast taco recipe comes together in under 30 minutes.

First, we'll cook the onions over medium high in a wide skillet. Add the chorizo to the onions, break it apart and cook until it's getting brown.

Then, add in your cooked, cubed potato and cook until everything is heated through.

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My preferred method of warming corn tortillas is directly on my gas stove.

Turn a burner on low, then add a tortilla to the burner using tongs.

Warm the tortilla over the fire for 20-30 seconds, until it's getting little light brown spots. Then, flip and cook another 20 seconds on the other side.

A little char adds a yummy flavor and the tortillas seem to hold together better when warmed this way.

Alternatively, you could warm your tortillas in the microwave.

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🔄 Variations

• Vegan Chorizo Tofu Scramble Breakfast Tacos - substitute potatoes for crumbled firm tofu seasoned with salt, pepper, granulated garlic, a touch of black salt and nutritional yeast.
• Vegan Chorizo Sweet Potato Breakfast Tacos - substitute potatoes for Roasted Cubed Sweet Potatoes.
• Vegan Chorizo Potato Breakfast Burritos - roll fillings in a warmed burrito tortilla.

❓ FAQ

How do I store leftovers of chorizo potato tacos?

I would recommend storing the leftovers separately (not in ready to eat tacos), because the cold ingredients (pico de gallo, sour cream and avocado) are really best kept cold.

So, store the chorizo potato mixture in a covered container in the refrigerator for 3-5 days.

Store prepared tortillas in a ziplock bag.

To re-heat, place tortilla on plate, add chorizo potato mixture and heat in microwave for 30-60 seconds. Then, add toppings and enjoy!

Can breakfast tacos be made ahead?

Yes! You can prepare the vegan chorizo potato mixture the night before and reheat in the morning. You can also prepare the vegan sour cream up to 3 days before.

I would recommend preparing the pico de gallo, warming/cooking the tortillas and slicing the avocado fresh, the day you plan to serve it.

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Please rate it ⭐️⭐️⭐️⭐️⭐️ down below. ⬇️ And, if you make it, please tag me @veryveganish on Instagram in your posted photos! I would love to see your creations. 😄