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If you follow me on Instagram (@thefoodjoy) you know that I’ve recently been participating in #MeatlessMonday and it’s been such a great personal challenge to myself to not only create new recipes but also be more mindful about eating more vegetables and reducing my meat intake at home!
I created this recipe for Meatless Monday as a plant-based alternative to my beloved tacos. Even the avocado crema that topped these soy chorizo tacos are entirely vegan. And I love the addition of the roasted sweet potatoes which adds (obviously) some sweetness to balance out the spicy soy chorizo. For the soy chorizo, I use the one at Trader Joe’s but I’ve also heard good things about Whole Foods’ version as well!
Soy Chorizo Tacos
Ingredients
- 1 tablespoon avocado or canola oil
- 1 1/2 cups cubed sweet potatoes
- 12 oz soy chorizo I prefer the one from Trader Joes or Whole Foods
- 1 medium white onion diced
- flour taco tortillas
- kosher salt
- black pepper
Vegan Avocado Crema
- 2 ripe avocados halved and pitted
- 4 tablespoons full fat coconut milk or more for a thinner consistency
- 2 tablespoons avocado or canola oil
- 2 small garlic cloves
- 1 lime juiced
- 1/3 cup cilantro leaves
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
Optional Topping
- chopped cilantro
Instructions
Soy Chorizo Tacos
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Add oil to a large non stick pan on medium low heat. Add in cubed sweet potatoes and season with salt and pepper. Cover the pan and let cook until cooked through, stirring occasionally. Remove the cover and turn the heat up to medium/medium-high and get the sides crispy and slightly browned.
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Add in the soy chorizo and cook for about 5 minutes or until heated all the way through.
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If you like your flour tortillas slightly blackened, use tongs and place one tortilla at a time on top of your stove on medium-high heat watching very carefully and removing right when it begins to slightly blacken. Repeat for all tortillas you plan to eat (recipe should be enough for 6-8 tacos).
Vegan Avocado Crema
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Add all the other ingredients to a food processor or blender and blend until smooth and there are no more lumps.
Depending on the size of you avocados, you may need to add more coconut milk to help it blend or make it thinner if you prefer that consistency.
Assemble Tacos
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Add your chorizo and sweet potato filling to your tortillas then top with diced onions, avocado crema, and optional extra cilantro and enjoy!
What do you think?