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Vegan Cauliflower 'Chorizo' Tacos

These Vegan Cauliflower 'Chorizo' Tacos have a kick of spice, crispy texture, and your favorite fresh toppings in a perfectly browned tortilla. 
Course Main Course
Cuisine Mexican
Keyword gluten free, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 Tacos
Calories 126kcal
Author Sara


  • 1 Tbls Avocado Oil or olive oil
  • 1.5 cup Cauliflower Rice
  • 1 Russet Potato peeled and diced small
  • 2 cloves Garlic minced
  • ¼ cup Yellow Onion diced
  • 1.5 Tbls Chili Powder
  • 1 tsp Cumin
  • ½ tsp Coriander
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ½ tsp Salt
  • ½ tsp Smoked Paprika
  • ¼ tsp Cayenne
  • 8 Corn Tortillas small
  • 2 Jalapeños sliced (topping)
  • 1 Tomato sliced (topping)
  • 2 Limes cut into wedges (topping)
  • 2 Tbls Cilantro (topping)
  • 2 Tbls Red Onion (topping)


  • Heat the oil in a large skillet over medium high heat and add in the potatoes once the oil is hot. Let them get golden and crispy (about 5 -7minutes) and then reduce heat to medium and add in the onion and garlic (cook 1 minute)
  • Add in the cauliflower rice and all of the seasonings and cook until the cauliflower rice has released some steam and gets nice and fluffy (3-5 minutes). Remove from heat and set aside. Season with a little more salt if needed 
  • Heat a cast iron skillet over medium heat and place the tortillas (1-3 at a time) in the dry pan, flipping the every 20 seconds or so, until slightly browned and warmed through
  • Serve the cauliflower and potato mixture in the warmed tortillas and top with desired toppings 


**To get any extra liquid out of the cauliflower rice, you can put the uncooked rice in a mesh nut milk bag or cheesecloth and squeeze it out before cooking 
**You could also used finely chopped cauliflower florets instead of cauliflower rice 


Calories: 126kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Fiber: 4g | Sugar: 2g