Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review

Southwestern Sunrise Tacos are full of breakfast potatoes mixed with chorizo, the perfect combination for a breakfast taco!

Breakfast Taco

Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Alexa Croft.

Eat Dairy Free

There is a new cookbook on my shelf and I am beyond excited! Eat Dairy Free is the newest cookbook from Alisa Fleming of Go Dairy Free website. Her website is chocked full of amazing recipes, reviews, and information about how to eat dairy free. I couldn’t wait to get my hands on her newest book. It did not disappoint!

I know what your thinking…this is a gluten free site, why is she so excited about a dairy free cookbook? Well first of all- a good recipe is a good recipe and this book is full of them! Secondly, all the recipes in Eat Dairy Free have also been tested to be gluten free, egg free, soy free, and peanut free. Anyone can find a great recipe in Eat Dairy Free.

I often have friends over that have multiple food sensitivities and it is great to have a go-to cookbook that will help me create a great meal while catering to their needs.

Eat Dairy Free

Southwestern Sunrise Tacos

Tacos are one of my favorite foods, so I gravitated towards this recipe. The chorizo and breakfast potatoes are a great combo and it’s so easy to make gluten free!

I love crunchy tacos, always be sure to read the ingredients on your shells to be sure there is no added wheat. You can always make your own hard tacos by frying soft corn tortillas.

I hope you enjoy this sneak peak recipe from Eat Dairy Free. Be sure to head over to Amazon and pick up your own copy!

(Amazon links are affiliate links.)

What is your favorite dairy free meal?

Southwestern Sunrise Tacos
Print Recipe
5 from 6 votes

Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review

Servings: 12


  • 2 teaspoons smoked paprika
  • 2 teaspoons medium chili powder see Spice Note
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper see Spice Note
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1 pound lean ground turkey 90% to 93%
  • 3 tablespoons white or apple cider vinegar
  • 1 pound red white, or Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 1/2 to 2 tablespoons olive oil
  • 12 corn tortillas certified gluten free, if needed
  • Diced avocado salsa, diced fresh tomato, chopped olives, shredded lettuce, diced onion,
  • and/or hot sauce for topping


  • In a small bowl, whisk together the smoked paprika, chili powder, salt, black pepper, cayenne, oregano, cumin, garlic powder, cloves, and coriander.
  • Put the meat in a bowl or container with a tight-fitting lid and sprinkle with the spice blend. Gently stir and mash with a fork until the spices are evenly distributed; do not overmix. Stir in the vinegar.
  • Cover and refrigerate the meat overnight to let the flavors develop. Remove from the refrigerator just before you begin the next step.
  • Put the potatoes in a pot and cover them with cold water. Bring the water to a boil over medium heat, and allow the potatoes to boil for 4 to 7 minutes, or until just barely cooked through. You are not looking for fork-tender or fall-apart potatoes; they should still be firm.
  • Drain the potatoes, and return them to the cooling pot to help evaporate any residual water.
  • Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Remove to a bowl.
  • Add the chorizo mixture to the skillet and stir while breaking up the meat until fully cooked through and a bit of liquid has emerged. Return the potatoes to the skillet and cook while stirring for just a couple of minutes, or until the liquid is soaked up.
  • Serve the mixture in tortillas with your desired toppings for a hearty start to the day.
  • Store leftovers in an airtight container in the refrigerator for up to 1 day.


Spice Note: Chili powder can be ground from different peppers and may even have other spices added. This results in a range of heats, from mild to “on fire.” We use a medium chili powder in this dish, along with 1/4 teaspoon cayenne, for a warm and “lightly spicy” dish. Consider whether you are using a mild, medium, or hot chili powder when adjusting the cayenne to your personal taste.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Alexa Croft.


Serving: 1g


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  • Reply
    Gluten Free With Emily
    January 16, 2018 at 3:08 pm

    I have to say this is the cutest taco dish ever! Also love this recipe and all from the book!!

  • Reply
    Alisa Fleming
    January 13, 2018 at 11:51 am

    Thank you so much for featuring my new cookbook Amanda! It means the world to me.

  • Reply
    January 12, 2018 at 10:18 am

    These sound so yummy! All of the spices you mentioned go so well together! Thanks for sharing!

  • Reply
    January 12, 2018 at 8:28 am

    This sounds great. Maybe we will make Tuesdays Tacos All Day! These for breakfast, another for lunch, and a third kind for supper. I love tacos!

  • Reply
    Madison Haycock
    January 12, 2018 at 4:33 am

    Tacos are totally my thing! I love that now I have an excuse for eating them for breakfast!

  • Reply
    January 12, 2018 at 4:13 am

    So true that the book caters to multiple diets. I love that she offers so many alternative to make it allergy friendly for your household.

  • Reply
    January 12, 2018 at 12:23 am

    Yum!!! These sound so good – tacos are one of my favourite things to make!

  • Reply
    January 11, 2018 at 11:15 pm

    Yes! We could eat tacos every night! So many fun variations to do.

  • Reply
    Shannon | Shannie Chic
    January 11, 2018 at 10:42 pm

    Excited for that cookbook, this recipe looks so good!

  • Reply
    Kaila (The Wanderlust Celiac)
    January 11, 2018 at 5:30 pm

    I even love the name of this recipe! “Southwestern Sunrise Tacos” makes me feel as though I’m somewhere warm, even though I’m up in the middle of a cold New England winter right now. AND, these look amazing. So many delicious recipes have been coming out of the new book, Eat Dairy Free this week, and I’ve loved all of them so far! I bet this would be one of my first picks in the book as well.

  • Reply
    January 11, 2018 at 5:00 pm

    I have the book and now I definitely need to give this recipe a try. Looks wonderful!

  • Reply
    Harmony, Momma To Go
    January 11, 2018 at 2:22 pm

    you had me at tacos! love to mix it up! I like spicy and although i could never give up dairy, its good to take a break once in a while!

  • Reply
    Nicole Dawson
    January 11, 2018 at 1:38 pm

    We are having fun diving into Alisa’s recipes! We’ve done something similar to this one, but using soft tortillas and beans instead of meat. I’m looking forward to trying with it with hard shells next time.

  • Reply
    January 10, 2018 at 11:30 pm

    I am so excited for that cookbook. There are so many great recipes in it.

  • Reply
    January 10, 2018 at 5:29 pm

    I am LOVING this book! these tacos are sounding perfect for dinner…

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