Southwestern Sunrise Tacos are full of breakfast potatoes mixed with chorizo, the perfect combination for a 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.
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.
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What is your favorite dairy free meal?
Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review
- 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.