It’s one of those days when I had my last dinner planned out before grocery shopping day and I realized the dinner had to be prepped the night before…”ok don’t worry it’s grocery shopping day, I’ll get something that will be quick to make when we get home”. YEAH RIGHt! Hubby had a late day, too late to go shopping come home and cook dinner. SO rumaging through the fridge I go… ok … tortillas for Hubby’s lunch, soyrizo for whatever seems to may need it, spinach…ok, hmmm what else….avocado..good, AH hah! Tacos! Yay, where saved! After finding a couple more things to make this a little for hearty I started to make the tacos. That was a close call though, I dislike these nights at first but then some good concoctions come out of them. The soyrizo gives such a great spicy kick that you don’t need any seasonings.
Soyrizo Tacos (makes 8 tacos)
- 1 pck of soyrizo
- Tofutti sour cream
- 1 avocado, peeled and sliced in strips
- 1 medium tomato, diced
- 2 cups fresh spinach
- 1 cup vegan shredded chedder cheese
In a skillet cook the soyrizo on medium high heat. Cook until it’s browned.
Then just assemble all your ingredients together as you normally would.