These are the best vegan and gluten-free tacos! Spicy soyrizo with crispy Little potatoes. This recipe serves two to four but can be scaled up to eight easily!
Equipment
- Large saucepot
- Large skillet
- 1.5 lbs Little Potatoes
- 2 tsp olive oil
- 1 cup fresh pico de gallo
- 1 package soy chorizo
- 1/4 cup cilantro
- 8 corn tortillas
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Instructions
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Step 1
Quarter the potatoes and place in a soup pan with water covering the potatoes by one inch. Bring to a boil, then reduce heat to low. Simmer for 5 to 8 minutes, until potatoes are just tender. Drain.
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Step 2
Heat the olive oil in a large skillet over medium heat. Add the pico de gallo and the chorizo and cook until chorizo is warmed through and slightly browned, about five minutes.
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Step 3
Add the potatoes and cook another five minutes, stirring often. Stir in the cilantro and season to taste, if needed, with salt and pepper.
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Step 4
Serve on tortillas, with additional cilantro and pico de gallo, if desired.
