Zoe has been my best friend since freshman year of college and she’s been a vegetarian for a while. Since starting WWL, she has shared some of her favorite ingredients and plant-based recipes with me, but I just couldn’t keep this taco recipe all to myself. It’s THAT good.
Ready to see for yourself?
What makes these tacos perfect: the combination of shredded sweet potato and soyrizo.
The benefit of using this ingredient is that it’s already flavored (it’s super smoky, a little spicy and very delicious) but if you can’t find any, you can use veggie “meat” crumbles from Lightlife along with taco seasoning to get the job done.
Want to make these tacos omnivore?
You can absolutely use regular chorizo, ground meat, shredded chicken or shrimp in this recipe!
Changing up the other ingredients:
The star of this dish is shredded sweet potato. They balance the spicy-ness from the chorizo/soyrizo and offer an amazing texture.
But if you don’t like sweet potato, you can use regular potatoes (russet, fingerling or Yukon gold).
If you really want to go off book, try shredding carrots or zucchini instead of potato altogether.
We’re also using onion, black beans and cilantro.
You definitely can lose any of these or swap them out.
To replace black beans, try pinto beans or quinoa.
Let’s talk about the homemade crema:
This is very similar to guacamole, but with more lime and no tomatoes or onion. The lime will keep it fresh-looking in the fridge and yogurt gives it that perfect creamy texture.
If you’re vegan, use non-dairy plain yogurt. Make sure to taste and adjust the seasonings as always!
If you don’t want to deal with the sauce, I recommend using regular premade guacamole, chopped avocado or just your favorite salsa.
Turn these tacos into bowls:
Let’s say you don’t have tortillas or you don’t like them. You can turn these tacos into a bowl by adding rice and/or greens! (Like a burrito bowl). Super simple.
Storage & reheating notes:
Zoe’s perfect tacos will last in the fridge for up to 5 days. I recommend keeping the tortillas and toppings on the side (as pictured). The taco filling is freezer friendly if you want to repurpose it into a chili or in enchiladas in the future!
The best way to reheat these tacos: assemble them on a plate or in the meal prep container lined with a paper towel or napkin and reheat in the microwave for a minute. The paper towel helps get rid of any sogginess!
You can also reheat the filling on its own in the microwave or on the stove OR just eat these tacos cold.