Crispy Potato Soyrizo Tacos

When one thinks of healthy fare, one doesn't automatically think of Mexican food, with its cheesy, fried dishes and tacos dripping with oil. However, all is not lost when trying to cook Mexican food in a healthy manner. Take the traditional crispy chorizo/potato taco ... normally, it is made with a fatty pork or beef chorizo sausage which is then deep fried ... not the healthiest but it is tasty. Luckily, I have created a healthy, vegan version of this traditional crispy taco that matches this classic's taste and surpasses it in health.

Here is the recipe:

1 12 oz. package Soyrizo (non-GMO kind sold at Whole Foods)

2 tablespoons water

1 large yellow onion

1 clove garlic, finely minced

2 medium Russet potatoes

1/3 cup cilantro, finely chopped

1/2 tsp. ground cumin

Salt to taste

King-size yellow corn tortillas

Spray canola oil

Cut potatoes in thirds and boil in lightly salted water. Drain water when potatoes are tender enough that they break when you stick a fork through them. Let them cool then peel them. Set aside.

In a medium nonstick skillet, on medium heat, break up the soyrizo using your nonstick cooking utensil and cook till it's browned and crumbled. Remove to a plate lined with a paper towel to drain some of the oil. In the same skillet (do not wipe off the oil, it gives the onions flavor), on medium heat, add the water and onions and saute for about 1 minute then add the garlic. Saute till the onions barely turn a golden yellowish color but do not let them brown. Set aside.

In a medium mixing bowl, mash potatoes to get rid of any lumps. Add the soyrizo, onion mixture, cumin and cilantro and mix well. Salt to taste.

In a large flat pan or flat griddle, warm up the corn tortillas, two at a time, until they are soft and pliable - repeat for as many tacos as you'd like to make. Put about two large spoonfuls of filling into each warm tortilla then fold in half. Repeat for the rest of the tortillas. Spray outer sides of the taco with canola oil and lightly cook/fry in the same flat pan or griddle on medium heat. Cook tacos until both sides are slightly golden brown and crispy. If the tortilla seems dry, spray more canola oil spray on the taco shell while it's cooking.

Crispy potato soyrizo tacos taste excellent when topped with guacamole salsa and some kind of salty cheese, such as the traditional queso cotija, which is like a Mexican pecorino, or a vegan crumbled feta cheese, which also has that delicious semi-dry and salty taste.

Here is the recipe for:

Guacamole Salsa

1 large Hass avocado, set aside the pit

2 large vine-ripened tomatoes or 4-5 Roma tomatoes

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 scant tablespoon fresh jalapeno or serano chile, seeded, deveined and finely minced

Juice from 1 lime

1 tablespoon olive oil

1 teaspoon garlic powder

salt to taste

Prepare all of the ingredients above and mix well in a mixing bowl. After you're done mixing the ingredients, put the avocado pit in there as well, as the pit keeps the avocado in the salsa from turning brown, as will the lime juice. Cover the salsa with Saran wrap and refrigerate the salsa in a serving bowl until you're ready to eat.

Serve these healthy vegan tacos with some refried pinto or black beans. If you want more heat, you can sprinkle your tacos with some Mexican hot sauce such as Tapatio brand.

I hope you enjoy my vegan version of these classic crispy potato tacos.

Buen provecho,

The Vegan Voice