Even though I make a lot of 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 are born. In order 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 base of the taco meat, 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
SIMPLY 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 ahead, like I do, you can make this taco meat in advance and simply heat it up when its 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 a variety of 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.