These vegetarian and gluten-free tacos are delicious (my husband even went back for thirds). They are filling and the perfect alternative to traditional Mexican dinner options.
Potato, Soy Chorizo, and Egg Tacos
1 yellow bell pepper, cored and seeded
2 cups peeled golden potatoes, cut into 3/4″ cubes
1 package soy chorizo, removed from plastic and crumbled
4 large eggs, lightly beaten
8 small corn tortillas
Salsa to top, if desired
1. Heat broiler and place the four yellow bell pepper sides, flattening them as you place them on a baking sheet lined with aluminum foil. Broil pepper for 7 to 10 minutes, or until browned and roasted. Remove from oven and place in a brown paper bag, allowing them to cool. When cooled, peel the skin off of and slice lengthwise.
2. In a medium pot, add potatoes and bring 2 cups water to a boil. When the water is at a rolling boil, reduce to a simmer and cook for approximately 5 minutes, or until fork tender.
3. Drain potatoes and add potatoes to a large skilled. Add crumbled soy chorizo and cook for approximately 5 minutes, or until chorizo and potato beings to brown. Add egg and cook, stirring until cooked thoroughly.
4. Spoon potato mixture onto tortilla shells and top with bell pepper.