Soyrizo Tacos with Pineapple Pico de Gallo
Prep Time:
15 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
10 Minutes
Author
Krystal Roberts
About the Recipe
These soyrizo tacos are smoky, spicy, and incredibly easy to make. Rich soyrizo pairs with bright pineapple pico de gallo, crisp red cabbage, and cilantro. Lime and optional avocado jalapeño crema bring everything together for a quick, boldly flavored meal.
Ingredients
For the Soyrizo
- 1 (12–16 oz / 340–450 g) package store-bought soyrizo
- 1 tsp olive oil (optional, if needed)
Pineapple Pico de Gallo
- 2 cups fresh pineapple, diced
- 2 Roma tomatoes, diced
- ¼ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- Salt, to taste
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- Fresh cilantro
- Lime wedges
Optional Sauce
- Avocado Jalapeño Lime Crema (see my Seitan “Chicken” Tacos recipe)
- Your favorite hot sauce
Optional Add-Ins
- Pickled onions
- Sliced avocado
- Jalapeños
- Vegan cotija or feta
- Shredded lettuce
- Microgreens
Servings
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Linked Recipes
Preparation
Step 1
Combine the pineapple, tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Refrigerate while preparing the tacos.
Step 2
Heat a large skillet over medium heat and add a small drizzle of olive oil if needed. Add the soyrizo and cook for 5–7 minutes, breaking it apart as it browns and becomes crisp around the edges.
Step 3
Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
Step 4
Fill each tortilla with soyrizo. Top with cabbage, pineapple pico de gallo, cilantro, and avocado jalapeño lime crema if using. Serve with lime and hot sauce.
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