Recipe for Soy Chorizo Tacos with Fresh Pico de Gallo Family Meal (vegan & gluten free for less than $7)
Since I prefer to see online recipes BEFORE wondering about the backstory of the person writing them, or signing up for their newsletter, here is an easy recipe, no frills! However, if you want to read more about this recipe and get my Trader Joe’s shopping list for a 6-day vegan, gluten-free dinner menu for about $7 a meal, see my post, “Six $7 Family Meals from Trader Joe’s (vegan & gluten free!).” This recipe comes in at just about $6.50 and is good for 2 adults & 2 kids, or maybe 3 adults. It’s very filling and packed with flavor! Created by a second generation San Diegan to whom tacos are the ultimate comfort food.
Soyrizo Tacos with Fresh Pico de Gallo
- 1/3 yellow onion, diced
- 2 fresh Roma tomatoes, diced
- 1/3 package of cilantro, rough chopped
- 2 green onions, sliced
- Juice of 1 lime
- Salt & Pepper
- 1/2 package soy chorizo, broken into chunks
- 1/3 can of black beans, rinsed and strained
- 4–12 corn tortillas
Directions: Dice onion, tomatoes, and chop cilantro, then put in a cereal-sized bowl. Mix in juice of 1 lime, and salt to taste. If you have a fresh jalapeno, mince and add it to the mix, but do not add pickled jalapenos (trust me on this as a second generation San Diegan) the flavor profile would be thrown off. The pico de gallo should be limey and fresh. In a skillet, warm 2+ tbsp of olive oil, then add the crumbled soy chorizo and the 1/3 can of black beans. Warm through, but you can also add more oil for a more authentic SoCal filling that will be slightly crispy (but soft is fine, too). To warm the tortillas, stack the desired amount, and wrap them all in a damp paper towel. Heat in 30 second intervals in a full power microwave. The tortillas should be soft and hot. (Side note: you can also fry them in oil. Crunchy vs. soft shell tacos is a matter of opinion in San Diego, so do whatever you want.) Add the soyrizo & bean mixture to the tortillas, and top with the pico de gallo. This recipe absolutely does not need cheese, it adds nothing to the flavor. But if you can get an avocado, it would add a lovely creaminess.
