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 and Eat Dairy Free Cookbook Review
Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review
Amanda Kanashiro
Rate this recipe
Average: 5/5
6 ratings
Category: Breakfast
Cuisine: Tex-Mex

  • 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

  1. In a small bowl, whisk together the smoked paprika, chili powder, salt, black pepper, cayenne, oregano, cumin, garlic powder, cloves, and coriander.
  2. 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.
  3. Cover and refrigerate the meat overnight to let the flavors develop. Remove from the refrigerator just before you begin the next step.
  4. 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.
  5. Drain the potatoes, and return them to the cooling pot to help evaporate any residual water.
  6. 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.
  7. 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.
  8. Serve the mixture in tortillas with your desired toppings for a hearty start to the day.
  9. 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.

; Yield: 12
Serving Size: 1 taco
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15 thoughts on “Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review

  1. 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.

  2. 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.

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