Vegan Chorizo Tacos
Vegan Chorizo encompasses the flavors of Mexican Chorizo in a Walnut and Quinoa based mixture for a crunchy and filling meatless taco.
Ingredients
- Corn tortillas warmed until soft
- Cooking Oil Spray
- Shredded lettuce or coleslaw mix with a few squeezes of lime
Vegan Chorizo:
- 1 Cup Raw Walnuts
- 1 Cup Cooked Quinoa I used Tri-Color
- 2 Tbsp Sun Dried Tomatoes
- 1-2 Chipotles in Adobo Sauce Depending on your spice tolerance
- 1 Tbsp Taco seasoning OR spice blend below:
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Chili Powder
- ¼ tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Spicy Guacamole:
- 1 Ripe Avocado smashed
- ½ Lime Squeezed
- Pickled Jalapenos chopped fine (As many you can handle)
- Salt to taste
Instructions
- Preheat oven to 375 degrees and spray a large rimmed baking sheet with cooking spray.
- Place all ingredients for Vegan Chorizo into a food processor and pulse until mixture is chopped up and crumbly. Spread evenly onto baking sheet and bake for about 10 minutes, stirring half way and remove once edges get some crisp to them.
- Smash a rip avocado with chopped jalapenos, lime juice, and salt. Stir and taste.
- Warm corn tortillas in oven with residual heat until they become soft.
- Assemble tacos with coleslaw mix on bottom and squeeze lime juice on top, then add Chorizo mix and top with spicy guacamole.