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.
1 large onion
Remove soy chorizo from plastic casing (throw away the casing) and add the chorizo to the 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.
12 ounces soy chorizo
Add diced pre-cooked or steamed potato and mix thoroughly. Cook until potatoes are heated through. Taste and then season with salt and pepper, if needed.
2 pounds potatoes
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.
18 corn tortillas
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, vegan sour cream and lime juice.
1 cup pico de gallo, 1 avocado, ½ cup vegan sour cream, lime wedges
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.
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