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.
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🧄 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.
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.
🔄 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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📖 Recipe
Vegan Chorizo Potato Breakfast Tacos
Spicy, addictive and filling breakfast tacos. Perfect for a weekend brunch that both vegans and meat-eaters will love.
Ingredients
- 1 large onion, diced
- 1 package Trader Joe's soy chorizo
- 5 medium yukon gold potatoes, already cooked, cubed
- 18 corn tortillas
- 1 cup pico de gallo
- 1 avocado, sliced
- vegan sour cream
- lime wedges
Instructions
- Heat a large non-stick skillet over medium-high heat. Stir in onions and allow to cook until translucent and starting to brown. If they stick, add a tablespoon or two of water.
- Remove soy chorizo from plastic casing and add to pan with the onions. Stir together and break up the chorizo into crumbles in the pan. Continue to cook over medium-high heat about 3 minutes, until the chorizo is starting to brown.
- Add diced potato and mix thoroughly. Cook until potatoes are heated through. Taste and season with salt and pepper, if needed.
- Warm corn tortillas either in the microwave or my preferred method if you have a gas stove: warm them directly on your stove burner. Turn burner on low. Using tongs, add tortilla to burner and cook for 20-30 seconds, then flip with tongs. Cook other side for another 20 seconds.
- Keep tortillas warm inside a clean kitchen towel (place one end of kitchen towel on plate, put tortilla on top, then fold other end of towel over the tortilla).
- Assemble your tacos with chorizo potatoes, avocado, pico de gallo and vegan sour cream (cashew cream).
Notes
Substitutions:
- Trader Joe's Soy Chorizo: The best vegan chorizo I've had is from Trader Joe's. But, there are other brands out there you can try also. Or you can make your own, although I don't have experience doing this.
- Yukon Gold Potatoes: sub with cooked russet potatoes
- Corn tortillas: sub with any tortilla you like
- Pico de Gallo: sub with salsa or fresh cilantro and minced onion
- Vegan Sour Cream: sub with guacamole, crema or omit altogether
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 205mgCarbohydrates: 71gFiber: 11gSugar: 5gProtein: 11g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.
Collette Turner says
I am always looking for plant based breakfast recipes that aren't smoothies, pancakes, muffins, bagels, etc. They only make mme MORE hungry a few hours later. These tacos are great! They have protien and veggies to get me through the day. Delicious too!
Abi Cowell says
I feel the same! We've been eating more whole foods at breakfast: potatoes, veggies, fruit, oats. It's made a huge difference in helping me stay full until lunchtime. And, all of those foods are low in calorie density, so great for plant-based weight loss.
Angela M. says
This was so good! I love that it was quick and easy to prepare! I used russet potatoes since that was all I had and it was still fabulous! Thanks for the great recipe and inspiration!
Abi Cowell says
I'm so glad you liked it, Angela! Russets work - great way to switch it up.