Description
Upgrade your Taco Tuesday with the tantalizing combination of a hearty walnut and mushroom chorizo filling, wrapped in warm corn tortillas and topped with fresh, vibrant ingredients.
Ingredients
Scale
For the chorizo:
- 1 Tbsp olive oil
- 4 garlic cloves, minced (divided)
- ¼ cup chopped onion
- 1 cup cremini mushrooms, sliced
- 1 cup raw walnuts
- 2 Tbsp minced sun-dried tomatoes
- 1 Tbsp soy sauce
- juice of 1 lime
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
For the tacos:
- 2 avocados
- 1 lime, juiced
- kosher salt, to taste
- 1 cup shredded romaine lettuce
- 2 roma tomatoes, chopped
- 12 corn tortillas
Instructions
- Soak the walnuts: In a bowl, add the walnuts and cover with water. Soak for 20 minutes.
- Saute the mushrooms: In a large skillet, add the olive oil and 2 of the minced garlic cloves and onion. Saute until golden brown and fragrant. Add the mushrooms. Cook for about 5 minutes until caramelized and golden, constantly stirring.
- Make the chorizo: Drain and rinse the walnuts. In a food processor, combine the walnuts, mushrooms and remaining ingredients. Pulse the mixture 8-10 times until the mixture is combined but has the texture of ground meat.
- Make the guacamole: In a small bowl, combine the flesh of the avocados and lime juice. Mash to desired texture and season with the salt.
- Assemble the tacos: Over an open flame, heat the tortillas on both sides. Fill each tortilla with lettuce and chorizo. Top with the tomatoes and guacamole.
Notes
- Ditch the oil: Use vegetable broth.
- Nut Allergy? Replace the walnuts with pepitas or sunflower seeds.
- Spoiler Alert: Leftover ingredients for the Walnut & Mushroom Chorizo Tacos can be stored separately in air-tight containers in the refrigerator for a week.
- For non-vegans: Replace the chorizo with animal based chorizo or seasoned ground beef.
- Prep Time: 20
- Cook Time: 10
- Category: Main Meals
- Method: Stovetop
- Cuisine: Mexican