Crispy Vegan Potato-Chorizo Tacos



(Makes 16 Tacos)


  • 16 Corn Tortillas

  • 12 Oz. Soyrizo

  • 1 Russet Potato, peeled and quartered

  • 4-5 Tbsp. Avocado Oil

  • Sea Salt, to taste

  • Black Pepper, to taste


  • 1/2 Lb. Tomatillos, husked and rinsed under water

  • 1/3 C. Fresh Cilantro,

  • 1 Garlic, peeled

  • 1-2 Serrano peppers, to taste

  • 1 Tbsp. White Onion, chopped

  • 1 Tbsp. Fresh Cilantro

  • 1 Small Avocado, chopped

Lime Crema

  • 1 C. Cashews, soaked

  • Juice of 1 “Juicy” Lime

  • Zest of 1 lime

  • 1/2 C. Filtered Water (or more, until smooth)

  • 1 1/2 Tsp. Nutritional Yeast

  • Sea Salt, to taste

*Iceberg Lettuce, thinly sliced for serving


Cashew Cream

  1. Blend all ingredients until smooth, season with salt to taste and refrigerate until ready to use.

Green Avocado Salsa

  1. Bring water to a boil, add tomatillos and cook for 5 minutes, remove from pan and set aside. Reserve 1/4 cup of the water from the cooking liquid.

  2. Combine the cilantro, serrano pepper, garlic, reserve water, sea salt and blend until smooth.

  3. Add the tomatillos and pulse until salsa is combined but not completely smooth. You want it to have some texture.

  4. Add the tablespoon of cilantro, onions and chopped avocado. Season with sea salt and refrigerate until tacos are ready.


  1. In a medium skillet cook soyrizo with 1 1/2 tablespoons of avocado oil to prevent it from drying out. Set aside.

  2. Bring water to a boil and cook the potato until fork tender. Mash potato and combine with cooked soyrizo, season with sea salt and black pepper to taste.

  3. To stuff the tortillas, first warm the tortillas in the microwave to make them flexible. about 30 seconds. You can also warm them up on your stove top, just so they don't tear when you roll them.

  4. Evenly distribute the potato mixture between tortillas and roll tightly. You can secure the tacos with toothpicks if necessary.

  5. Heat 2-3 of tablespoons of avocado oil in a large skillet over medium heat just to coat the bottom of the pan. Add 2-3 tacos at a time and fry them gently, 3-4 minutes per side or until crispy. Drain them in paper towels and sprinkle with sea salt while hot. Continue until all tacos a fried.

  6. Top tacos with lettuce, cashew cream, and green salsa. Serve immediately and enjoy!