Authentic Vegan Chorizo Tacos

Your Taco Tuesday will never be the same once you start making these mouthwatering authentic vegan chorizo tacos. Warm corn tortillas with the crispy vegan chorizo crumbles and topped with the traditional minced onion and chopped cilantro then drizzled with lime juice and salsa verde. It’s an exquisite taco and are one of my favorite tacos to make – specially when I have homemade soyrizo.

A blue plate with three vegan chorizo tacos topped with chopped onion and cilantro. On the side are quartered limes, salsa verde and a glass of water.
Vegan Chorizo Tacos

Chorizo Tacos

Chorizo tacos are one of the more popular tacos sold at taquerias. Traditionally the chorizo is made from pork and in some larger cities you may be able to find tacos de chorizo de soya or soy chorizo tacos.

Here in Campeche, where I live, I have yet to find a taqueria that has  vegan chorizo tacos – I’ve seen other vegetarian taco options, but sadly not chorizo or al pastor. So whenever I crave these flavorful tacos I always make them at home. 

A white bowl placed on top of a blue plate and the bowl is filled with homemade Mexican vegan chorizo made from soy crumbles. Additionally there's two ziploc bags filled with the chorizo.
Homemade Vegan Chorizo

Lately I’ve been really getting into making my own meatless chorizo and have been using it in breakfast tacos, chorizo breakfast hash with either white or sweet potatoes, chorizo and potato tacos, and just plain chorizo tacos.

The recipe I’m sharing today uses just a few simple ingredients and it’s perfect for those busy nights when you need easy dinners to feed yourself or the family. Oh, also, this perfect for taco night any day of the week.

Why You’ll Love This Taco Recipe

You can cook vegan tacos that even meat eaters will enjoy.
This recipe requires just a handful of ingredients.
This is a budget friendly meal.
Vegan soy chorizo is packed with fiber and plant-based protein, this will help you feel fuller longer. 
Though there’s no meat, you’ll still be able to enjoy the flavors of traditional chorizo tacos.

View from above of countertop with small bowls filled with ingredients for vegan chorizo tacos. There's vegan chorizo, cilantro, limes, onion, oil, salsa verde, and corn tortillas.

Crispy Potato Tacos Ingredients

Vegan Chorizo: You can use either homemade store-bought vegan chorizo. The advantage of using my homemade vegan chorizo recipe is that it has no filler ingredients, no artificial colors, and no oil so you can control how much to use of it when cooking the chorizo.

Oil: I use olive oil but you can use avocado oil or your favorite kind.

Corn Tortillas: When it comes to chorizo tacos no matter if you’re using the traditional chorizo with pork or the vegan version, corn tortillas pair better for this taco than flour tortillas.

Toppings: The authentic chorizo taco only has four toppings and they are finely chopped white onion, chopped fresh cilantro, salsa verde, and lime wedges for squeezing over the taco. That’s it, nice and simple because the taco filling has bold flavor that doesn’t need much more added to it.

Notes: In a pinch if you don’t have salsa verde or don’t eat spicy at all then you can use a homemade pico de gallo instead.

How to Make Vegan Chorizo Tacos

Make sure to taste the vegan chorizo you’ll be using before you begin cooking. If you’re using my homemade recipe then you shouldn’t need to add any more seasoning to it because it has bold flavor. If you’re store-bought one is a bit mild then you could sprinkle in some onion and garlic powder, maybe a little bit of ground cumin. 

Step 1
Have the salsa ready as well as the chopped onion and cilantro, and the lime wedges. If you’re having a side dish make sure that’s ready too. 

View inside a frying pan filled with vegan chorizo sausage that's been sauteed.

Step 2
Over medium heat, warm the oil in a large nonstick skillet and once hot add the chorizo. Sauté until it’s a little crispy or to your desired texture. If needed you can add a little bit of oil if it begins to stick or dry out.
Some people also like to cook finely chopped white onion with the chorizo, I don’t just because my homemade one has a lot of flavor already. I sauté the chorizo about 8-10 minutes or until it gets a little crispy. 

Step 3
Once the chorizo is cooked to your desired texture turn off the heat and set the skillet aside. Warm up the corn tortillas either on the stove over a comal or in the microwave.

Step 4
Serve a heaping tablespoon and a half onto each tortilla then top with chopped onion, chopped cilantro and serve. Drizzle the salsa and lime juice on each taco right before eating so the tortilla doesn’t get soggy. You could also serve with two tortillas if you’d like. 

Closeup view of one chorizo taco topped with chopped cilantro and onion.

How to Serve

Serve with the toppings mentioned in the recipe instructions. If you’d like to add a little bit more protein to the meal then you could serve with refried beans or boiled pinto or black beans (black have more protein). Serve as a lunch or weeknight meal.

You can also cook the chorizo with crispy potatoes and make tacos, gorditas or pambazos with this filling.

If you’d like more vegan taco ideas do check out my amiga Brittany’s 14 Vegan Taco Recipes roundup.

Closeup view of a blue plate with chorizo tacos and one has a bite taken out of it.

Flavor

The flavor of these tacos is going to blow your mind. They taste and feel so similar to the traditional pork chorizo ones. Chorizo with it’s bold flavor pairs perfectly with the spiciness from the salsa, the sweet and crunch white onion, the earthy cilantro and that fresh burst of flavor from the lime. It’s a perfect combination that I know will become one of your favorite dishes. 

Storing and Reheating

To store leftovers allow them to come to room temperature then place in an airtight container. It’ll keep fresh for 5 days. 

You can reheat on the stove with a little bit of oil for 3-5 minutes, it doesn’t take too long. 

View from above of a tabletop with a blue plate filled with vegan chorizo tacos, on the side are chopped onion and cilantro, lime wedges, salsa verde and a glass of water.

Nancy Lopez author of Mexican Made Meatless

Gracias

I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!

More Vegan Taco Recipes

View from above of a tabletop with a blue plate filled with vegan chorizo tacos, on the side are chopped onion and cilantro, lime wedges, salsa verde and a glass of water.

Vegan Chorizo Tacos

Nancy Lopez & MexicanMadeMeatless.com
Warm corn tortillas with the crispy vegan chorizo crumbles and topped with the traditional minced onion and chopped cilantro then drizzled with lime juice and salsa verde. It’s an exquisite vegan taco!
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course dinner, lunch, Main Course
Cuisine Mexican, Vegan Mexican Recipe
Servings 4 servings
Calories 381 kcal

Ingredients
  

  • 4 cups vegan chorizo preferably use my homemade chorizo
  • 3 Tablespoons vegetable oil
  • 1.5 cup roasted salsa verde use my recipe
  • 2/3 cup white onion finely chopped
  • 2/3 cup cilantro finely chopped
  • 2 large lime quartered
  • 16 corn tortillas

Instructions
 

  • Heat the oil in a large pan and once hot add the chorizo.
  • Sauté for 10 minutes, stirring now and then. Cook until lightly crispy or to your desired texture. You can add more oil to the pan if desired.
  • Heat up the tortillas directly on the flame or in the microwave then divide the cooked chorizo onto the tortillas.
  • Top with chopped onion and cilantro then serve.
  • Squeeze lime juice and drizzle the salsa right before eating each taco. Enjoy!

Notes

Please notice that the nutritional information is based on using my homemade soy chorizo recipe and roasted salsa verde recipes. If you use store-bought the numbers will be different.
The serving is for 4 and each getting 4 tacos.

Nutrition

Serving: 16tacosCalories: 381kcalCarbohydrates: 58gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 248mgPotassium: 375mgFiber: 11gSugar: 5gVitamin A: 885IUVitamin C: 15mgCalcium: 139mgIron: 3mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

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