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!
- 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
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.
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.
Add the potatoes and cook another five minutes, stirring often. Stir in the cilantro and season to taste, if needed, with salt and pepper.
Serve on tortillas, with additional cilantro and pico de gallo, if desired.