Soyrizo Taco Salad

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I am taking the ultimate plunge.

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That’s right – I’m going full vegetarian. So long chorizo, adios bacon, see ya never chicken wings! GOOD RIDDANCE!! Why do you ask? Oh, I will tell you why & it is IMPORTANT!

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I woke up Friday morning & the thought of eating meat made my skin crawl. That was it. I was done. Cold tofurkey. I wish it was because I cared about animals. I care about Topanga, if that counts.

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I will, however, miss seafood. Full veg means no more lil shrimps or crabby cakes or fish tacos……………………….

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Dagnabit I forgot about fish tacos this is going to blow chunks.



Time: 25 minutes (prep + cooking) | Serves:  3-4


  • 1 lb. of soyrizo
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 can of black beans, rinsed + drained
  • 2 tbsp. of cilantro, chopped
  • Tortilla chips, for serving
  • S+P, to taste

How to:

  • Cook soyrizo according to package directions
  • Meanwhile, combine onion + tomatoes + black beans + S+P in a bowl
  • Add soyrizo + cilantro to the bowl
  • Stir in tortilla chips
  • Serve hot with guac or salsa
  • Eat it like a salad, eat it like nachos, I don’t care just get it in there

32 thoughts on “Soyrizo Taco Salad

  1. LuluRoberts says:

    Congratulations! I’ve been veg for 22 years and there is so much amazing food to try and eat, especially in Seattle. My hubby makes “fish”tacos from Garden Fishless Filets, by the way. I never liked seafood, so I don’t care for them, but he’s a meat-eater and thinks they’re great. Congrats again!!


  2. goodley says:

    Best of luck to you! I’m mostly vegan (because my husband is and I’m too lazy to make multiple meals), but I still cave sometimes when we go out to eat. He went vegetarian for a year, and then cut out all dairy and eggs. He was a huge seafood fan, so he was pretty happy when we found a good crab cake recipe (with heart of palm) and fish taco recipe (beer battered tofu with old bay and mango salsa – sooo good).


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