We’ve been busy, busy, busy this past month! Which I totally love but my posting has dropped down to zilch. I’ve got a few food posts hanging around that are pretty yummy though..These tacos are our family favorite that we have least once or twice a month, super easy.
You don’t have to be vegan to enjoy these tacos. Absolutely my favorite homemade tacos they’re a little spicy and with just a little pico de gallo as a topping you’re set. A fast meal to put together and only a few ingredients, yay! There is also one other way to enjoy the filling (non vegan) if you have any leftovers…I saved that for the end.
The Soyrizo (soy chorizo) makes this wonderful (you might need to do a little research in your area to find it if it’s new to you-I have seen it at Trader Joe’s and other markets just labeled as soy chorizo.) The brand I use is made by Melissa’s and it’s delicious!
a little spring color for inspiration
The smaller the dice the quicker the cooking time and the better it stays in the tortilla
2 small zucchinni small dice
2 medium potatoes small dice
1/4 cup red onion small dice
Soyrizo (soy chorizo)
corn tortillas wrap in foil and heat in your 325 degree oven while you’re cooking
heat on medium a large skillet (you’ll want a lot of surface area) add 2 Tbls. of canola add all the veggies and lightly salt. Stir a couple times to coat everything then let the veggies brown on one side. Once browned use a large spatula turn over veggies a section at a time to brown the other side. Check to make sure the vegetables are tender once they are softened add the Soyrizo. It comes in tubes like sausage casings you’ll need to cut an end off and squeeze the “chorizo” out into the skillet. Fold the Soyrizo into the vegetables and heat through, once it’s warm it’s ready to eat. Get your warmed corn tortillas out to be filled. We just make a simple pico de gallo for the top and we are set for dinner.
I think everyone has a pico that they make or a fresh salsa but I’ll show you what we add to ours:
tomatoes diced- if I can’t get good in season tomatoes the little grape heirloom tomatoes are usually sweet
jalapeno fine diced remove any seeds or ribs
shallot finely diced
cilantro loosley chopped
lime juice-if i can get them, the yellow tree ripened limes are my fav, the sugar has had time to develop. A little citrus fact my local vendor told me-when limes are ripe they drop (they will also be yellow and full of flavor) you can’t harvest from the ground in the U.S. so the limes are picked green and shipped to your store. Did you ever open a lime and there’s no juice? Now you know why… it’s not ripe.
if you’re lucky enough to have some leftovers or maybe you’ll make a double batch so you can have leftovers a little heated up topped with a fried egg, a little avocado and ciltantro is pretty darn good.