First we will make the salsa: Mix the chopped tomatoes, onions, pepper and cilantro until well combined. Add half to the lime juice and sea salt and combine again. Taste and if needed add the rest of the juice and more salt. Place in the refrigerator until ready to use.
Heat enough olive oil in a pan to lightly coat it and prevent the soyrizo from sticking. Once warm add the soyrizo to the pan. Using a wooden spatula or the back of a spoon, gently press the soyrizo down to break up until it resembles coarse crumbs. Saute it until it darkens and dries to resemble ground meat — soyrizo has liquid so it’s imperative to cook it all off. You’ll know the soyrizo is ready when it’s firm. Allow to cool slightly. In the meantime remove the salsa from the refrigerator and heat up the corn tortillas. Place a tablespoon or two in the middle of each tortilla, top with salsa and extra cilantro if desired. Served the avocado slices inside or on the side of each taco. Serve 3-4 tacos per person.
* Make sure you choose one made with Non-GMO soybeans. Also look for a brand that does not use artificial colouring, try to find one that uses annatto seed or achiote. Lastly, read the label to make sure there aren’t any additional “filler” ingredients included — like flours or starches. ** Habanero peppers are quite spicy but you can use fresh jalapeños instead. To make it even milder first remove the seeds and vein from inside the chile. *** This filling may also be used for vegan/vegetarian burritos, to mix with other ingredients for a breakfast hash, or additionally potatoes and onions may be mixed in with the chorizo for an even more filling meal. If you have vegetarians in the family simple mix in lightly beaten eggs to the cooked chorizo and continue to cook until the eggs are cooked through. The possibilities are endless.
Soyrizo Tacos with Fresh Pico de Gallo Salsa https://mexicanmademeatless.com/soyrizo-tacos-with-fresh-pico-de-gallo-salsa/