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.
Servings: 8 tacos
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
- 8 corn tacos shells
- salt to taste
Instructions
- 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!