Last night was the Broncos game and I wanted to make something easy so Nick could just watch the game while I made dinner. Trust me, I didn’t mind – I’m not the biggest football fan in the world, but at least I try to make an effort. I had a hankering for Mexican food and remembered that I had purchased a package of Soyrizo when I was feeling spicy one day and it was just lounging in the fridge waiting for me to turn it into dinner. Not to mention that Fresh and Easy was having a killer sale on ground beef – it seemed like our destiny to have tacos.
That’s right – DESTINY.
The cleanest, easiest and prettiest way to make a taco spread is to set up a taco bar of course! Taco dishes have to be one of the cheapest dinners to make – yet still so incredibly satisfying. We kept it simple and just used the basics: shredded lettuce, shredded cheese, pico de gallo, guacamole and crispy taco shells. There’s something about that crunch that just makes the taco. I also served it along a bed of Cilantro-Lime Rice to pull the dish together.
- 1/2 package vegan soyrizo (or beef and taco seasoning for hungry bear boyfriends)
- 12 corn tortillas, crispy or soft (I prefer crispy)
- 1/2 cup shredded cheddar
- 1 head romaine lettuce, shredded
- pico de gallo
- Limes for garnish
- Heat a cast iron skillet on medium high heat.
- Cook the soyrizo according to package directions.
- Place about 1/4 c. soyrizo (or beef) in each tortilla, top with cheese, lettuce & pico, or serve family style & let everyone make their own tacos.
- Make sure to squeeze some lime juice on each taco for garnish. I like a lot of lime so I do about 1/2 lime per taco.
- We ate these with Cilantro-Lime Rice on the side. It would have been good in the tacos too!