Meanwhile, dice the potatoes into bite-size pieces about 3/4-inch or so. Toss with 1 teaspoon olive oil and season with kosher salt and freshly ground black pepper on a rimmed metal baking sheet.

Roast on the bottom rack of your preheated oven for 10 minutes.

Remove and rotate the pan and then move it to the middle rack to finish baking for another 8 to 10 minute or until the potatoes are tender and edges are crispy. Allow the potatoes to cool slightly before trying to remove them from pan.

Place the vegan chorizo in a skillet, add the potatoes and heat on medium-low until warmed through.

Heat a dry skillet [I use cast iron] on medium to medium high heat. Add one white corn tortilla at a time and cook until golden in spots on one side. Transfer to a plate and repeat. This happens quickly so don't walk away at any time. I only toast one side to keep them pliable. For extra crispy tortillas, cook on both sides.

Fill the tortillas with the chorizo mixture and top with dice white onion, minced cilantro and any other toppings your heart desires. (see note)