Spicy Plant-Based Chorizo and Pickled Onion Tacos
Spicy Plant-Based Chorizo and Pickled Onion Tacos
Ingredients
For the Quick Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
For the Plant-Based Chorizo Tacos
- 1 pound plant-based chorizo, crumbled
- 8 corn tortillas, small
- 1 tablespoon olive oil, optional, for warming tortillas
For Serving
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1/2 cup Cotija cheese, crumbled
- 1 avocado, sliced or diced
- hot sauce, of choice, as needed
Instructions
- 1
Prepare the quick pickled red onions: In a small saucepan, combine apple cider vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion in a heatproof jar or bowl and pour the hot vinegar mixture over them. Let sit at room temperature for at least 30 minutes while you prepare the rest of the meal. They can be stored in the refrigerator for up to 2 weeks.
⏱️ 5 min
- 2
Cook the plant-based chorizo: Heat a large skillet over medium-high heat. Add the crumbled plant-based chorizo and break it up with a spoon. Cook, stirring occasionally, until heated through and lightly browned, about 8-10 minutes. If desired, drain any excess liquid or oil.
⏱️ 10 min
- 3
Warm the tortillas: While the plant-based chorizo is cooking, warm the corn tortillas. You can do this by heating a dry skillet over medium-high heat and warming each tortilla for 15-20 seconds per side until pliable and lightly charred. Alternatively, brush lightly with olive oil and warm on a griddle or directly over a gas flame with tongs until soft and slightly toasted.
⏱️ 5 min
- 4
Assemble the tacos: Fill each warm corn tortilla with a generous spoonful of the cooked plant-based chorizo. Top with a spoonful of the quick pickled red onions, a sprinkle of fresh chopped cilantro, shredded cabbage, crumbled Cotija cheese, and sliced or diced avocado. Serve immediately with lime wedges and your favorite hot sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Plant-Based Chorizo and Pickled Onion Tacos
Ingredients
For the Quick Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
For the Plant-Based Chorizo Tacos
- 1 pound plant-based chorizo, crumbled
- 8 corn tortillas, small
- 1 tablespoon olive oil, optional, for warming tortillas
For Serving
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1/2 cup Cotija cheese, crumbled
- 1 avocado, sliced or diced
- hot sauce, of choice, as needed
Instructions
- 1
Prepare the quick pickled red onions: In a small saucepan, combine apple cider vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion in a heatproof jar or bowl and pour the hot vinegar mixture over them. Let sit at room temperature for at least 30 minutes while you prepare the rest of the meal. They can be stored in the refrigerator for up to 2 weeks.
⏱️ 5 min - 2
Cook the plant-based chorizo: Heat a large skillet over medium-high heat. Add the crumbled plant-based chorizo and break it up with a spoon. Cook, stirring occasionally, until heated through and lightly browned, about 8-10 minutes. If desired, drain any excess liquid or oil.
⏱️ 10 min - 3
Warm the tortillas: While the plant-based chorizo is cooking, warm the corn tortillas. You can do this by heating a dry skillet over medium-high heat and warming each tortilla for 15-20 seconds per side until pliable and lightly charred. Alternatively, brush lightly with olive oil and warm on a griddle or directly over a gas flame with tongs until soft and slightly toasted.
⏱️ 5 min - 4
Assemble the tacos: Fill each warm corn tortilla with a generous spoonful of the cooked plant-based chorizo. Top with a spoonful of the quick pickled red onions, a sprinkle of fresh chopped cilantro, shredded cabbage, crumbled Cotija cheese, and sliced or diced avocado. Serve immediately with lime wedges and your favorite hot sauce on the side.
⏱️ 5 min