Vegan Chorizo Tacos are so delicious. They don’t take a lot of time to put together, either. The mango and cilantro keep the flavors fresh!
Vegan Chorizo Tacos are Easy to Make!
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Vegan tacos are pretty amazing. These only take a few minutes to put together, for real. Just rehydrate the TVP, add the spices, stir and fluff, heat it all up, and then serve it in soft, heated corn tortillas.
A local chain of Mexican restaurants began offering a vegan menu recently. Their vegan chorizo tacos were SO yummy so we decided to start making them at home. I was glad we did, they’re so easy.
The chopped mango adds just the right amount of fruity sweetness. And give me loads of cilantro, please!
Cilantro is a “love it or hate it” herb and I happen to love it! This is actually genetically determined, interestingly enough. To some people, cilantro tastes like soap.
Mango is Delicious on Vegan Tacos!
A perfectly ripe mango will give under gentle pressure when squeezed but won’t be too squishy.
Finally, soften up the corn tortillas by wrapping them in foil and heating them in a 350 degree F oven for about 5 minutes or so. This makes them deliciously pliable and soft … almost like a flour tortilla.
Serve these with a squirt of lime, salsa verde, and guacamole!
Vegan Chorizo Tacos
Vegan Chorizo Tacos are so delicious. They don't take a lot of time to put together, either. The mango and cilantro keep the flavors fresh!
Ingredients
- 1 cup tvp
- 3 tablespoons chorizo spice blend
- 1 cup boiling water
- 1 tablespoon maple syrup
- 8 corn tortillas
- 1/2 cup cilantro
- 1/4 cup finely chopped red cabbage
- 1/4 cup chopped onions
- 1/4 cup sliced olives
- 1/2 cup chopped mango
- 2 limes cut
Instructions
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In a medium bowl, stir together the TVP and chorizo spice blend.
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Heat the water to boiling and pour it over the TVP and stir. Cover and let sit for about 1o minutes. Fluff with a fork, stir, and add the maple syrup and salt and/or pepper to taste and stir.
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Heat the chorizo TVP mixture in a skillet. Use oil if desired, otherwise, add water to keep the mixture from sticking.
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Wrap the corn tortillas in aluminum foil and heat in a 350 degree F oven for about 5 minutes, to soften
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Chop and prepare the cilantro, onions, olives, red cabbage, and mango.
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Then, assemble the tacos by placing a spoon of the taco meat in a corn tortilla and topping with the other ingredients.
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Corn tortillas can be doubled up here, if needed, to make these more sturdy.
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Serve with salsa verde and guacamole. Makes enough for approximately 6-8 tacos.
XO Lisa
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Absolutely delicious!
Glad you liked it!
Love this!!
🙂
Can you substitute soy curl crumbs or tofu for the TVP?
Yes, you can! The texture is going to be a little different, but the flavor would be chorizo-y! Also, taste as you go. You may need more or less spices.