top of page
  • Writer's picturestyleinthekitchen

"Chorizo" and Potato Deconstructed Tacos

Updated: Jan 28, 2020

I love Chorizo! I grew up eating it. But healthy it is not... and that is where Trader Joe's Soyrizo comes in. All the flavor, the same texture and no mystery ingredients. I'm feeding a preteen boy these days and he needs ALL the carbs so he eats these as regular tacos in flour tortillas but corn would be yummy too! I love eating these deconstructed and they're great for leftover lunches.


2 tsp vegetable oil

1 package Soyrizo (I prefer Trader Joes)

1 small red onion, sliced

4 cloves garlic, minced

1 1/2 lbs small purple or gold potatoes, cut into bite sized pieces

1/2 head of Napa Cabbage, sliced into thin strips

1/2 head of red cabbage, sliced into this strips

4 green onions, sliced

1/2 cup sour cream

1 TBSP lime juice

1 tsp Chili Lime Seasoning ( I use Trader Joes)

1 TBSP water

Salt & Pepper to taste

Avocado slices for topping

Cotija Cheese for topping

Taco Sauce for topping (I use Trader Joes)


1. Fill a large pot with water, add potatoes and bring to a boil. Simmer about 10 minutes or until tender. Drain and set aside in a bowl.

2. While potatoes cook, clean chop all vegetables.

3. Put cabbages and green onions in a large serving bowl. Mix sour cream, lime juice, Chili Lime seasoning and water in a small bowl and whisk together, salt and pepper to taste. Pour over cabbage & green onions and toss. Set aside.

4. Heat vegetable oil over medium high heat, add onion and potatoes and cook for about 5 minutes. You're wanting to add a little color and crisp to the outside of the potatoes. Add garlic, salt and pepper to taste, and cook 2-3 more minutes. Add soyrizo and cook for another 5 minutes.

5. Slice avocados for topping. Crumble Cotija cheese for topping.

6. To serve, pile 1 cup of cabbage in a bowl, and top with chorizo & potatoe mixture. Add avocado slices, a sprinkle of Cotija cheese and a drizzle of taco sauce. And dig on in!


1. This can be made vegan very easily by using vegan sour cream and omitting the cheese. A vegan parmesan substitute or nutritional yeast would give the same salty taste.

2. You do not have to boil the potatoes first. You can totally fry them up in the pan. You'll need to use more oil however and add the other ingredients once the potatoes are almost finished cooking.

3.This dish makes excellent tacos! My kiddos prefer flour tortillas but corn would be just as yummy!

69 views0 comments

Recent Posts

See All
bottom of page