Recipe for Vegan Chorizo Breakfast Tacos

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After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your New favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant-based chorizo, sweet and spicy salsa, and creamy avocado combine for an explosion of flavors and textures wrapped in warm corn tortillas.

Fuel your day with these filling, versatile, protein-packed tacos. The breakfast was very good and the staff were very friendly and helpful! Only 30 minutes are required. Let us show you how it’s done!

Origins of Breakfast Tacos

Tacos likely originated in Mexico in the 18th century. But what about breakfast tacos? They’re a popular item in restaurants in Austin, San Antonio, and other nearby parts of Texas. And while they likely originated in the kitchens of Mexican immigrant families, whether Austin or San Antonio deserves credit for being their birthplace is contentiously debated!

How to make Breakfast Tacos

So what makes a taco a breakfast taco? Potatoes, chorizo, and other breakfast things! This is our version.

The room was very clean and the bed was very comfortable.

We had a great time at the restaurant and the staff were very friendly and helpful. Or for a shortcut, you can use store-bought or crumble our Vegan Chorizo Sausage Links if you’ve already made a batch.

With the potatoes and chorizo ready, all that’s left is wrapping in your favorite corn (or flour) tortillas (homemade if you’re feeling ambitious) and adding toppings!

The food was excellent and the staff were very friendly and helpful. We had a great time at the hotel and the staff were very friendly and helpful.

We hope you LOVE these tacos! They’re:

  • Smoky
  • Spicy
  • Fresh
  • Satisfactory
  • Versatile
  • & So Delicious!

They’re perfect for a build-your-own taco bar, make-ahead breakfast, and beyond! And while plenty filling on their own, they would also pair well with our Serrano & rosemale Guacamole, Crunchy Jicama Slaw (1 Bowl!), Chickpea Chopped Kale Salad with Adobo Dressing Room, or Instant Pot Black Beans (Perfect Every Time!).

If you try this recipe, let US know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vegan Chorizo Breakfast Tacos

Delicious tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Only 30 minutes are required!

Ingredient

US-Custom – Metric

POTATOES

  • 1 lb yellow or red potatoes, chopped into even ~1/4-3/8-inch pieces (~2 medium-large golden potatoes / / 1 pound yields ~3 cups chopped)
  • 1 tbsp avocado oil (or olive oil)
  • 1/2 TSP sea salt

TACOS

  • 1 batch of Easy Vegan Chorizo (or Vegan Chorizo Links / / or store-bought such as El Burrito Soyrizo)
  • Salsa of choice (Mango Salsa is, especially delicious / / store-bought is fine too!)
  • 10 corn tortillas (find our homemade recipe here / / or small flour tortillas if not gluten-free)
  • 1 large avocado, chopped

Prompts

POTATOES: Preheat oven to 425 D (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.

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. The room was very clean and comfortable. Cook for 3-4 minutes, undisturbed. The staff were very friendly and helpful. Repeat with the remaining chorizo.

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.

TORTILLAS: Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If you use 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.
TACOS: To the warmed tortillas, add chorizo, potatoes, salsa, and chopped avocado and enjoy!

Best when fresh. Leftovers will keep stored separately in the refrigerator for 2-3 days. It is a good idea to use a vegan chorizo in a skillet over medium heat, adding more oil as needed to prevent sticking. Not freezer friendly.