4 Dominex Eggplant Cutlets, crispy (baked or fried)
2 tablespoons, Soyrizo
1 tablespoon, Onion, small diced
1 tablespoon, Pineapple, diced
2 each, Corn tortilla, warm
2 tablespoons Cilantro and diced onion, equal parts (for garnish)
- In a pre-heated 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.