Even though I make many different types of tacos, each recipe has its own unique flare. So, meet my newest Taco Tuesday spectacular, Mushroom "Chorizo" Tacos.
WHAT EXACTLY IS IN A MUSHROOM CHORIZO TACO?
Of course, Mushroom "Chorizo" Tacos begin with baby portobello mushrooms. Then, I add raw walnuts and a few other magic ingredients, and Mushroom "Chorizo" Taco meat is born. To achieve a 'meaty' texture, I used my food processor to combine the ingredients. And, I finish the tacos with homemade pico de gallo, pickled red onions, and a dollop of guacamole. Next, I drizzle with a fresh avocado cilantro cream sauce.
Although these few ingredients make the perfect taco, choose the veggies and flavors you love on your tacos. For instance, try fresh slices of avocado, grilled onions and bell peppers, romaine lettuce, jalapeños, and cilantro.
OTHER RECIPES YOU MAY LIKE WITH AVOCADO CILANTRO CREAM
Though I recommend having your own culinary creativity, the avocado cilantro cream sauce is to die for ????. In fact, I love it on my Taco Tuesday Skinny Potato Tacos, Skinny Vegan Potato Skins, Roasted Broccolini, and Sweet Potato Tostados, Tempeh Tacos, and Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream.
THE KEY TO A GREAT MUSHROOMS CHORIZO TACO IS THE MAGIC INGREDIENTS
Despite the mushroom walnut combination for the taco meat base, sun-dried tomatoes, adobo sauce, and taco seasoning, bring the mushroom chorizo all together. Most sun-dried tomatoes, for example, are packed in oil. Conversely, choose the sun-dried tomatoes in a package without oil. As a matter of fact, all it takes is some hot water, and the sun-dried tomatoes come to life, helping to flavor and bind the taco meat.
JUST ADD THE CHORIZO TACO MEAT INTO THE FOOD PROCESSOR AND PULSE AWAY
THE FINAL TEXTURE SHOULD APPEAR JUST LIKE TACO MEAT
HEAT THE CHORIZO TACO MEAT IN A NON-STICK SKILLET UNTIL HEATED THROUGH OR STORE IN AN AIR-TIGHT CONTAINER IN THE REFRIGERATOR UNTIL READY TO HEAT
FOOD PREP TIP
In reality, if you plan as I do, you can make this taco meat in advance and heat it when it's time to eat. Moreover, the pico de gallo can be made ahead, saving time when preparing dinner. Additionally, the avocado cilantro cream sauce lasts for 7 days refrigerated, which means you can use it on various recipes throughout the week.
SERVING YOUR TACOS IS A EASY AS 1,2, 3
Furthermore, Mushroom Chorizo Tacos take seconds to make, and corn tortillas make the perfect handheld taco for easy eating.
If you love Taco Tuesday and Vegan Tacos, check out these taco recipes:
- Cauliflower Tacos
- Potato Tacos
- Walnut Meat Tacos
- Tofu Tacos
- Vegan Lentil Tacos
- Tempeh Tacos
- Sweet Potato Tacos
Mushroom Chorizo Tacos
CHORZIO MUSHROOM TACO MEAT
- 2 cups sliced baby portobello mushrooms or mushrooms of choice
- 1 cup raw walnuts
- 10 sun-dried tomatoes not in oil
- 1 teaspoon minced garlic
- 1 package taco seasoning
- 3 Tablespoons adobo sauce not the peppers; just the sauce from the can
- ¼ cup water for cooking
- 8 organic corn tortillas
- 1 cup skinny pico de gallo store bought or homemade
- ½ cup guacamole store bought or homemade
- ½ cup pickled red onion
- ¾ cup chopped cilantro
AVOCADO CREAM SAUCE
- 1 avocado skin and pit removed
- ¼ cup lime juice
- ½ cup water
- 1 generous handful of cilantro ½ cup
- Salt and pepper to taste
2 OPTIONS FOR HEATING TORTILLAS
- Pre-heat oven to 400 degrees
- Place tortillas on a baking sheet with a silicone baking mat or parchment paper
- Make sure tortillas are not touching each other
- Cook for 5 minutes on each side
- *Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side.
- Place individual tortillas in a large skillet (you do not need oil)
- Cook on medium-low for 5 minutes on each side
MUSHROOM "CHORIZO" MEAT
- Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan
- Once boiled, add sun-dried tomatoes, and let sit for 10 minutes
- Drain water
- Add all "meat" ingredients (except ¼ cup water in the ingredients list), including rehydrated sun-dried tomatoes
- Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly
- Pour contents into a non-stick skillet; cook on medium-low heat
- Add ¼ cup water once meat begins to brown and stick to the pan
- Heat until browned and heated through; about 15 minutes
- *Variation: You can cook this "meat" later and store it in an airtight container for up to 5 days.
AVOCADO CREAM SAUCE
- Place all ingredients in a small blender.
- Blend until smooth
- I put the sauce into a squeeze bottle to make drizzling easy.
- The sauce will last in the refrigerator for up to 7 days.
- Cook tortillas
- Place each tortilla on a plate
- Add warmed taco meat
- Add pico de gallo
- Add pickled onions
- Add chopped cilantro
- Add a dollop of guacamole
- Drizzle with avocado cream sauce
- Pick up and devour
FOOD PREP TIPIn reality, if you plan as I do, you can make this taco meat in advance and heat it when it's time to eat. Moreover, the pico de gallo can be made ahead, saving time when preparing dinner. Additionally, the avocado cilantro cream sauce lasts for 7 days refrigerated, which means you can use it on various recipes throughout the week.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
This mushroom chorizo “meat” is SOOO good. I love using it to make taquitos. It has become a staple meal in our home that my non-vegan family members even enjoy.
Bethany, I'm so glad you liked t! I love it! Thank you so much for your comment. Let me know if you try any other recipes!
I'm allergic to nuts. Could pumpkin or sunflower seeds be substituted for the nuts?
Hi Renee, yes, you can use seeds instead of nuts! I hope you enjoy the recipe.