Can I make the potatoes ahead of time?

Yes. Roast potatoes up to 2 days ahead and store in an airtight container in the refrigerator. Reheat in a skillet over medium heat for 2–3 minutes before assembling tacos.

What's the best way to chop potatoes evenly?

Cut potatoes into 1/4 to 3/8-inch pieces using a sharp knife or mandoline. Even sizing ensures they roast at the same rate and become crispy on the outside and tender inside.

Can I use flour tortillas instead of corn?

Yes, but the recipe is naturally gluten-free with corn tortillas. If using flour tortillas, confirm they're gluten-free if that's a dietary requirement.

How do I know when the potatoes are done roasting?

Potatoes are ready when the edges are golden brown and crispy and a fork easily pierces the center, typically 20–25 minutes at 425°F.

Can I make this recipe without avocado?

Yes. Substitute avocado with vegan sour cream, hummus, or extra salsa for moisture and creaminess.

Vegan Chorizo Breakfast Tacos (30-Minute)

Name: Vegan Chorizo Breakfast Tacos (30-Minute)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 servings
Cuisine: Gluten-Free
Ingredients: 1 lb yellow or red potatoes, chopped into even ~1/4 – 3/8-inch pieces; 1 Tbsp avocado oil ((or olive oil)); 1/2 tsp sea salt; 1 batch Easy Vegan Chorizo; Salsa of choice; 10 corn tortillas; 1 large avocado, chopped

CookOSBeta

Vegan Chorizo Breakfast Tacos (30-Minute) | CookOS

Ingredients

1 lb yellow or red potatoes, chopped into even ~1/4 – 3/8-inch pieces
1 Tbsp avocado oil ((or olive oil))
1/2 tsp sea salt
1 batch Easy Vegan Chorizo
Salsa of choice
10 corn tortillas
1 large avocado, chopped

7 Ingredients

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Instructions

1
POTATOES: Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper. Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. Then add salt and toss well to combine. Roast until golden brown and crispy, or about 20-25 minutes. You'll know they're done when they’re golden brown on the bottom and edges and tender in the center.
2
CHORIZO: Prepare Easy Vegan Chorizo mixture while the potatoes are cooking. You can also use store-bought such as Soyrizo or leftover Vegan Chorizo Links (if using links, break them up into a crumble texture before cooking). To cook the chorizo (any of the options), heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of the chorizo into the skillet. Distribute evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit. Repeat with the remaining chorizo.
3
SALSA: Optionally, prepare Mango Salsa. Otherwise, use any store-bought salsa you enjoy. Other delicious homemade options include our Easy Red Salsa, Chipotle Red Salsa, or Roasted Salsa Verde.
4
TORTILLAS: Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
5
TACOS: To the warmed tortillas, add chorizo, potatoes, salsa, and chopped avocado and enjoy!
6
Best when fresh. Leftovers will keep stored separately in the refrigerator for 2-3 days. Reheat potatoes and vegan chorizo in a skillet over medium heat, adding more oil as needed to prevent sticking. Not freezer friendly.