Made of soy or seitan, vegetarian "chorizo" adds a kick of flavor!
Place potatoes and water in a medium microwavable bowl, cover with a microwave-safe plate, and microwave on high until tender, about 3 minutes. Drain, if necessary.
Heat a large nonstick skillet over medium-high. Add 2 Tbs. canola oil and swirl to coat. Add steamed potatoes and cook, stirring once or twice, until browned and crisp, about 5 minutes. Transfer to a plate. Add "chorizo" to skillet. Cook, stirring often, until crumbled and browned, about 2 minutes. Add potatoes and 1/2 tsp. salt to skillet. Stir to combine. Remove from heat.
For slaw, toss together cabbage, cilantro, lime juice, and remaining 1 Tbs. oil and 1/4 tsp. salt. Spoon potato mixture into warmed corn tortillas. Top with slaw and queso fresco.