These are the best vegan and gluten-free tacos! Spicy soyrizo with crispy Little potatoes. This recipe serves two to four but can be scaled up to eight easily!

5 mins
10 mins


  • Large saucepot
  • Large skillet


  • 1.5 lbs Little Potatoes
  • 2 tsp olive oil
  • 1 cup fresh pico de gallo
  • 1 package soy chorizo
  • 1/4 cup cilantro
  • 8 corn tortillas


  • Step 1

    Quarter the potatoes and place in a soup pan with water covering the potatoes by one inch. Bring to a boil, then reduce heat to low. Simmer for 5 to 8 minutes, until potatoes are just tender. Drain.

  • Step 2

    Heat the olive oil in a large skillet over medium heat. Add the pico de gallo and the chorizo and cook until chorizo is warmed through and slightly browned, about five minutes.

  • Step 3

    Add the potatoes and cook another five minutes, stirring often. Stir in the cilantro and season to taste, if needed, with salt and pepper.

  • Step 4

    Serve on tortillas, with additional cilantro and pico de gallo, if desired.