Irresistible Vegan Potato and Soy Chorizo Tacos Recipe

Name: Irresistible Vegan Potato and Soy Chorizo Tacos Recipe
Total time: 53 mins
Ingredients: 2 pounds Yukon Gold potatoes, peeled; salt and ground black pepper to taste; 2 tablespoons vegetable oil, divided; 12 ounces soy chorizo, crumbled; 12 (6 inch) corn tortillas

Enjoy this healthier vegan version of traditional Mexican potato and chorizo tacos. Instead of deep-frying, we lightly crisp the tortillas on a griddle with minimal oil. Originally inspired by an Allrecipes.com.mx recipe.

Total time53 mins
Prep time10 mins
Cook time43 mins
Yield4 servings, 4

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Ingredients

2 pounds Yukon Gold potatoes, peeled
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
12 ounces soy chorizo, crumbled
12 (6 inch) corn tortillas

Instructions

Boil potatoes in a large pot with salted water until tender, about 30 minutes. Reserve 1 cup of cooking water, then drain the potatoes.
In a bowl, mash the boiled potatoes with salt and pepper. Add reserved cooking water to achieve your preferred consistency.
Heat 1 tablespoon of oil in a large skillet. Cook the soy chorizo for 5 minutes, then add the mashed potatoes and mix thoroughly.
Warm tortillas on a hot griddle over medium heat. Fill with the potato-chorizo mixture, fold in half, and brush with the remaining oil. Cook on the griddle until crisp, about 3 to 5 minutes, flipping once.

Nutrition

Calories: 597 kcal
Fat Content: 21 g
Fiber Content: 12 g
Sugar Content: 3 g
Sodium Content: 962 mg
Protein Content: 22 g
Carbohydrate Content: 85 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g