Potato and Chorizo Tacos Potato and Chorizo Tacos

Potato and Chorizo Tacos

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!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

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 5 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.

Step 1 out of 4

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.

Step 2 out of 4

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 5 minutes.

Step 3 out of 4

Add the potatoes and cook another five minutes, stirring often. Stir in the cilantro and season to taste, if needed, with salt and pepper.

Step 4 out of 4

Serve on tortillas, with additional cilantro and pico de gallo, if desired.

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