Our Breaded Eggplant Cutlets send this veggie taco recipe over the top. You'll love the unique flavor of our eggplant, pineapple, and Soyrizo cooked with diced onions and cilantro. Plus it's another great way to get your kids to eat more veggies.
4 Dominex Eggplant Cutlets quartered, crispy (baked or fried)
2 tablespoons, Soyrizo
1 tablespoon, Onion, small diced
1 tablespoon, Pineapple, diced
4 each, Eggplant Medallions, crispy (baked or fried)
2 each, Corn tortilla, warm
2 tablespoons Cilantro and diced onion, equal parts (for garnish)
In a preheated sauté pan cook the soyrizo, onion, and pineapple for about one minute toss in the eggplant cutlets and continue to cook for 30 seconds, remove from heat.
On a hot skillet or flat top at medium heat, warm up the tortillas, once warm start building the tacos by dividing the contents in the pan equally between the two tortillas, top with cilantro and onion and serve immediately with some guacamole or green chili sauce.