Vegan Chorizo Breakfast Tacos

We knew that after creating our savory Easy vegan Chorizo and Chorizo links, we needed to make them the stars. Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! The combination of roasted potatoes, a plant-based chorizo, and sweet and spicy salsa with creamy avocado creates an explosion in flavors, textures, and textures.

These protein-rich Tacos will fuel your day. You can prepare the components ahead of time to make weekday breakfasts or any meal of your choice super fast! Only 30 minutes is required. We’ll show you exactly how to do it!

Origins of Breakfast Tacos

Tacos probably originated during the 18th century in Mexico. What about breakfast Tacos? The tacos are a favorite in Austin, San Antonio, and other parts of Texas. There is a heated debate over whether Austin or San Antonio should be credited as the birthplace of these tacos, even though they are likely to have originated in the homes of Mexican immigrants.

Breakfast Tacos – How to Make Them

What makes a taco a Breakfast Taco? Chorizo and other breakfast things! This is the inspired version.

It’s easy to cut up the potatoes; add avocado oil, salt, and pepper, then pop them in the oven.

While the potatoes are baking, you can whip up our Simple Vegan Chorizo. You can also use pre-made Vegan Chorizo Sausage links or crumble them if you have already made some.

Once the potatoes and chorizo are ready, wrap them in your favorite flour or corn tortillas (or make your own if you’re feeling ambitious!) and add toppings.

The tacos still tasted great with the store-bought salsa. You can use any salsa, such as our Chipotle Red Salsa or Roasted Salsa Verde.



  • One pound of yellow or red potatoes chopped into pieces of 1/4 to 3/8 inch (2 medium golden potatoes // one pound yields about three cups chopped)
  • 1 Tbsp avocado oil (or olive oil)
  • Half a teaspoon of sea salt


  • One batch of Easy Vegan Chorizo or Vegan Chorizo links // (or store-bought such as El Burrito Soyrizo).
  • Salsa (Mango Salsa tastes especially good // Store-bought salsa is also fine)
  • Find our recipe for corn tortillas here, or use small flour tortillas if you are not gluten-free.
  • One large avocado, chopped


  • POTATOES: Preheat oven to 425 F (212 C) and line a large baking sheet with parchment paper. Add the potatoes (1/4-3/8-inch thick) and drizzle avocado oil onto the baking tray. Add salt and combine well. Roast for 20-25 minutes, until golden and crispy. When the edges and bottom are golden brown, and the center is tender, you’ll know it’s done.
  • While the potatoes are being cooked, prepare Easy Vegan chorizo. You can use Soyrizo, leftover Vegan Chorizo links, or store-bought chorizo. For cooking the chorizo, you can use a nonstick skillet or seasoned cast-iron skillet. Place half the chorizo in the skillet and add 1 Tbsp (15ml) of avocado oil. Spread evenly in a thin layer. Cook for 3-4 minutes, undisturbed. If it is not sizzling, increase the heat. Repeat the process with the rest of your chorizo.
  • Prepare Mango Salsa. Use any salsa that you like. You can also make our Easy Red Salsa or Chipotle Red Salsa.
  • To warm tortillas, wrap them in a damp kitchen towel or paper towel and microwave for 30 seconds to 1 minute. You can warm fresh tortillas or homemade tortillas in a cast-iron skillet on high heat for 10-20 seconds on each side. Then wrap them in a towel and keep them warm until you serve.
  • Add chorizo, potato, salsa, and chopped avocado to the tortillas that have been warmed.
  • Fresh is best. The leftovers can be stored in the fridge for up to 2-3 days. Reheat the potatoes and vegan chorizo on medium heat in a skillet, adding oil as necessary to prevent sticking. This recipe is not freezer-friendly.

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