Vegan Breakfast Tacos Recipe

Thinly slice the watermelon radish into rounds or half-moons (about 1/8" thick). Place in a small bowl and set aside.

Peel, pit and slice or dice the avocados. Toss avocado pieces with 1/2 tablespoon of lime juice and a pinch of salt to prevent browning; reserve for assembly.

Finely dice the red onion and place in a small bowl. Squeeze the remaining lime (about 1/2 – 1 tablespoon) over the onion and let sit for 5–10 minutes to mellow sharpness.

Roughly chop cilantro leaves and stems (keep most leaves intact for garnish).

If using vegan cotija/crumbled tofu or pickled jalapeños, have them ready in small bowls for garnish.

Brown and season

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Add the 12 oz vegan chorizo crumbles in an even layer.

Cook, stirring and breaking up large pieces, until the chorizo is well-browned and slightly crisp in places, about 6–8 minutes.

Lower heat to medium. Add 1 tablespoon olive oil (if blend needs moisture), 2 tablespoons chili adobo sauce, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Stir to combine and cook 1–2 more minutes to let flavors meld. Taste and adjust salt/adobo as needed.

Warm the Tozi blue corn tortillas: heat a dry skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel or in a tortilla warmer.

Alternatively, char tortillas directly over a low gas flame for a few seconds per side for extra smoke.

Lay out 8 warmed tortillas. Spoon about 1.5 oz (roughly 2 tablespoons) of the cooked vegan chorizo onto each tortilla (distribute evenly).

Top chorizo with sliced avocado (about 2–3 slices or tablespoonfuls per taco) and a few slices of watermelon radish for crunch and color.

Spoon about 1 tablespoon salsa verde over each taco, then add a small drizzle (about 1/4 teaspoon) of chili adobo if you want extra heat.

Scatter a small amount of the lime-marinated red onion and chopped cilantro over each taco.

Season each taco with a light pinch of salt and a squeeze of fresh lime (about 1/2 teaspoon juice) to brighten flavors.

Add optional garnishes: pickled jalapeños, vegan cotija or microgreens as desired.

Serve immediately while tortillas are warm and chorizo is hot. Provide extra lime wedges, salsa verde and chili adobo at the table.

Leftover cooked vegan chorizo can be refrigerated in an airtight container for up to 4 days; reheat in a skillet before using.