Shredded lettuce or coleslaw mix with a few squeezes of lime
1CupCooked QuinoaI used Tri-Color
2TbspSun Dried Tomatoes
1-2Chipotles in Adobo SauceDepending on your spice tolerance
1TbspTaco seasoning OR spice blend below:
1Ripe Avocado smashed
Pickled Jalapenoschopped fine (As many you can handle)
Salt to taste
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.