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As the weather warms up, the last thing I want to do is turn on the oven or stand over the stove for hours. These vegan chorizo tacos are thankfully so simple to make and make an amazing weeknight meal for summer.
Tacos are one of my favorite dinners in the spring and summer. I love being able to assemble fresh ingredients in a crispy, charred taco shell in under half an hour. If you also love tacos, I recommend checking out my crispy black bean tacos and my vegan fish tacos. Both are also very delicious!
These chorizo tacos, though, are incredibly flavorful. My homemade TVP chorizo is made with plenty of smoky spices and is super affordable to make. Keep reading to see what you need to make it!
Ingredients for Vegan Chorizo
Vegan Chorizo
The star of these tacos is, of course, the plant-based chorizo! I have an amazing homemade vegan chorizo recipe made from TVP and the ingredients in the image above. I originally developed this recipe as a homemade version of Trader Joe’s Soy Chorizo. It’s smoky and really quite easy to make.
You can swap in your favorite store bought version if you’re short of time though. I’ve found that Trader Joe’s Soy Chorizo has been VERY salty lately, so keep that in mind. I recommend omitting the salt in the crema and potatoes if using this brand, and seasoning to taste once you assemble everything.
Corn or Flour Tortillas
Use your favorite type of tortilla. I prefer 6-inch corn tortillas and I love giving them a good char over my gas burner for some extra smoky flavor.
Sour Cream or Dairy-free Yogurt
For the homemade vegan crema, you’ll want to mix vegan sour cream with cilantro and lime. You can use my tangy homemade sour cream or use a store-bought version you love. You can also swap in a plain, unsweetened dairy-free yogurt. The flavor will be a bit different but still tasty.
Yukon Gold potatoes
I love using Yukon gold potatoes for the filling because they’re creamy and small in size, so you only need about 2 potatoes. You can swap in another variety if you’d like. Russet or white potatoes would work too.
Cilantro, Lime & Spices
Fresh cilantro, lime juice, and spices like paprika and garlic powder add flavor to both the filling and the dairy-free crema.
Step by Step Guide
Exact ingredient quantities are in the recipe card below!
Make the homemade vegan chorizo according to this recipe.
Toss the diced potatoes with olive oil and spices.
Spread the potatoes out in a single layer in the air fryer basket.
Air fry at 400°F for 16-18 minutes or until crispy, shaking the basket half way.
Add the vegan sour cream, cilantro and lime juice to a small bowl. Whisk to combine.
Pan fry the chorizo until slightly brown, then scoop and assemble the tacos.
Ways to Serve the Tacos
I like serving these vegan chorizo tacos with a hefty drizzle of cilantro lime crema, a scoop of guacamole, and plenty of sliced green onions on top. We especially love these tacos with fresh cut watermelon on the side!
The vegan crema is extra good here because it cools down the smoky chorizo filling a bit. If you don’t want to make the crema, you could also pair the tacos with these sauces:
More Weeknight Meals
Vegan Chorizo Tacos
Rate this RecipeIngredients
Chorizo Potato Filling
- 2 medium Yukon Gold potatoes, 350g – diced into ¼-inch cubes
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp black pepper
- 12 oz vegan chorizo, homemade or Trader Joe’s Soy Chorizo – see note 1
Cilantro Lime Crema
- ½ cup vegan sour cream, or plain unsweetened dairy free yogurt
- 1 ½ tbsp fresh lime juice
- ¼ cup packed fresh cilantro, about 1 tbsp very finely minced
- ⅛ tsp salt, plus more to taste
For Serving
- 12 6-inch corn tortillas, or flour tortillas
- 1 cup guacamole
- 2 whole green onions, sliced thin or ¼ cup diced white onion
- Fresh cilantro & lime wedges
Instructions
- Make the Crispy Potatoes: Preheat the air fryer to 400°F. Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Air fry the potatoes for 16-18 minutes, shaking halfway through, until golden and crisp on the edges.2 medium Yukon Gold potatoes, 1 tbsp extra virgin olive oil, ½ tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp fine salt, ⅛ tsp black pepper
- Make Chorizo: If using homemade chorizo, prep it according to this recipe. If using store-bought vegan chorizo, heat it in a non-stick skillet over medium heat with a drizzle of oil for 4-6 minutes. Break apart the crumbles as it cooks until slightly browned.12 oz vegan chorizo
- Make Vegan Crema: Whisk together the vegan sour cream, lime juice, cilantro, and salt until smooth. Taste and adjust with more lime or salt.½ cup vegan sour cream, 1 ½ tbsp fresh lime juice, ¼ cup packed fresh cilantro, ⅛ tsp salt
- Prep Tortillas: Warm the corn tortillas in a dry skillet or over a gas flame until soft and lightly charred.12 6-inch corn tortillas
- Assemble: Fill each tortilla with the chorizo and crispy potatoes. Top with guacamole, cilantro lime crema, green onion, cilantro, and lime juice.1 cup guacamole, 2 whole green onions, Fresh cilantro & lime wedges
Recipe notes
- Note 1 – Plant Based Chorizo: I recommend making my homemade recipe, however Trader Joe’s makes a delicious vegan soy chorizo that you can also use. I’ve found that Trader Joe’s version is VERY salty, so go easy on salt for other components like the potatoes, guac, and crema.
- Note 2 – Potatoes: For the fastest cooking, cut the potatoes into very small cubes (about ¼”). If they are cut larger, they will take a bit longer to cook.
- Note 3 – Potato Cooking Method: Air frying is the easiest and fastest method. However, if you don’t have an air fryer, the potatoes can be cooked on the stovetop. Heat 1½ tbsp olive oil in a large nonstick skillet over medium heat. Add the diced potatoes in an even layer and cook for 12–15 minutes, stirring every few minutes, until golden brown and fork tender. For faster cooking, you can add ~¼ cup of water and cover the pan with a lid to help steam them, then finish by pan frying for several minutes without lid to help brown the exterior.
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