Recipe: Pierogi Tacos

Pierogi tacos! What? Yes – pierogi tacos. I love tacos and since becoming a Celiac in 2015 pierogis is one of the top five items I’ve missed the most. It’s been difficult to find a gluten free substitute for these scrumptious dumplings. So, I took all of the ingredients – potatoes, cheese, onions, bacon and chives and made tacos! Let’s get cooking.

Ingredients

• a recipe of breakfast potatoes (use salt as the only spice)
• 1 large yellow onion
• 8 strips of turkey bacon
• 2 tablespoons of canola oil
• 1/2 cup of shredded cheddar cheese
• about 6 chives thinly diced
• sour cream
• 8 corn taco shells
• salt to taste

First, make the breakfast potatoes, using only salt as the spice. While those are cooking, dice the bacon and onions and cook. You can cook these together or separately. I cooked them separate. For the turkey bacon I added about 2/3 of a tablespoon of canola oil and sautéed on medium until cooked.

For the onions, sauté them in a cast iron pan with 1 1/3 tablespoons of oil on low until they start to brown. Add salt and then turn up the heat to medium-low and let cook for about 3-4 more minutes.

While everything is cooking – if you can multitask, of course – shred the cheese, dice the green onions and get out the sour cream (or greek yogurt).

Then, once everything is ready, heat up your corn taco shells and dish out!

These are so good – full of flavour and who doesn’t love to eat with their hands! Pierogi tacos are so fun and so good.

Well, there you have it – one quick and easy taco recipe that mashes Eastern European roots with Central America. Nothing like wonderful fusion food.

Thanks so much for visiting – I hope you cook up and I’ll see you again soon.