Just in time for Cinco de Mayo, a whole slew of yummy taco recipes from Cooking Light. I chose this one to renovate: Potato, Poblano, and Chorizo Tacos, because soy chorizo is one of my favorite meatless splurges. If you don’t eat soy you can make my quinoa chorizo (quinrizo) and use it for this recipe.
I added smoked paprika in place of the ground red pepper, as I think any meaty dish can benefit from a little smoky flavor. I used 3 ounces of the soy chorizo as per the recipe, but I’m recommending you use 6 ounces (half the package). I eliminated the added salt, as the soy chorizo tends to be plenty salty. I used organic crispy corn taco shells from Trader Joe’s (mainly because they would photograph well), but normally I would just use organic corn tortillas, briefly grilled. And I subbed in grated vegan white cheese for the Manchego (not even remotely the same, but cheesy nonetheless).
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).