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Sheet Pan Soy Chorizo and Potato Tacos

Trader Joe's soy chorizo, potatoes, and peppers are baked together to create a delicious, vegan taco filling.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6


  • 1 package Trader Joe's soy chorizo
  • 1.5 lbs baby potatoes diced into 1/2 inch pieces
  • 1 medium red bell pepper finely diced
  • 1 tbsp taco seasoning
  • 2 tbsp olive oil
  • salt to taste
  • 1 package white or yellow corn tortillas
  • avocado, pico de gallo, pickled onions for topping the tacos

Chili Lime Crema

  • 1 cup sour cream or Greek yogurt can also use half of each
  • 1 tsp chili powder
  • 1/2 lime zested and juiced
  • 1 clove garlic crushed
  • salt to taste


  • Preheat oven to 425 degrees
  • Place diced potatoes and bell peppers on a large baking tray.
  • Toss with olive oil, taco seasoning, and salt. Bake for 20-25 minutes until fork tender and golden brown.
  • Remove the tray from the oven and crumble soy chorizo over the cooked potatoes and peppers. Place tray back in the oven for 5-7 minutes until soy chorizo is heated through and slightly crispy.
  • Squeeze the other of half of lime over the top of the chorizo and potatoes if desired.
  • While the potatoes are in the oven mix together ingredients for chili-lime crema, and prepare other toppings (avocado, pico de gallo, onions, etc.)
  • Serve taco filling with charred tortillas, crema, and any toppings you like.


I like to char my tortillas over the open flame on of of the burners of my gas stovetop. You can also wrap them in paper towel and warm in the microwave for 10-15 seconds, or wrap in foil and heat them in the oven.