Vegan Potato and Chorizo Tacos

5 from 5 votes

Even the most hardcore meat eaters will love these Vegan Potato and Chorizo Tacos with pico de gallo, guacamole and chipotle mayo.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: people

Calories: 685.71kcal

Author: Emma

Ingredients

For the pico de gallo

250 grams cherry tomatoes
0.5 tsp salt
0.5 small white onion
2 limes juice only
1 jalapeno
1 handful fresh coriander

For the guacamole

2 avocados
1 tbsp extra virgin olive oil
1 pinch salt
1 pinch cracked black pepper
2 limes juice only

For the chipotle mayonnaise

1 tsp chipotle paste add more to taste
6 tbsp vegan mayonnaise

For the taco filling

2 large potatoes peeled
0.5 white onion
1 tsp smoked paprika
0.5 tsp coriander ground
0.25 tsp cumin ground
6 vegan chorizo sausages
1 yellow pepper

For the taco shells

4 large flour tortillas

Metric - US Customary

Instructions

To make the pico de gallo

Finely dice the cherry tomatoes and transfer to a bowl along with all of their juice.
Sprinkle over the salt and stir well, this will draw out the juices even more.
Finely dice the onion and add to the bowl along with the lime juice.
Finally, thinly slice the jalapeno and coriander before adding to the bowl.
Stir well and cover until ready to serve.

For the guacamole

Scoop out the flesh of the avocados into a bowl.
Add the lime juice, olive oil and salt and pepper.
Mash well until smooth and creamy.
Cover with cling film (pressing the cling film up against the surface of the guacamole) and keep in the fridge until ready to serve.

For the chipotle mayo

Stir together the chipotle pasta and mayonnaise until well combined.
Cover and store in the fridge until ready to serve.

For the taco filling

Cut the potato into 1cm cubes.
Heat the oil in a large sauce pan and add the cubes of potato.
Cook for 5 minutes, stirring frequently until they are browned and begun to soften.
Dice the onion and add to the pan along with the potatoes, salt and spices.
Cook the onions and potatoes for another 5-10 minutes until the onions have also browned and begun to soften.
Cut the chorizo sausages into 1cm pieces and add to the pan.
Next dice the yellow pepper and add to the pan.
Cook for another 5-10 minutes or until the vegetables have all softened.

For the taco shells

Using a cookie cutter, cut 5 smaller circles out of each large tortilla.
Heat a griddle pan on high and heat each tortilla for 1-2 minutes until they have warmed through and have griddle marks (repeat on the other side).

To assemble

Place a large spoonful off the taco mix into each taco shell with a tsp of the pico de gallo, a tsp of guacamole and a drizzle of chipotle mayo.

Notes

Top tip!

The key to making these tacos as stress free as possible is prep!

You can make the pico de gallo, guacamole and chipotle mayo ahead of time. Just cook the potato and chorizo filling immediately before serving and gently heat the taco shells to serve.

Nutrition