Vegan Chorizo Jicama Tacos with Creamy Jalapeño Cilantro Salsa
So excited to finally share these two recipes with y'all! 🤗 Both are vegan & SUPER easy to make 👌🏽 Made some "classic" mini chorizo tacos using low cal jicama tacos & put my "almost-bad" jalapeños to good use 😆 The PERFECT #TacoTuesday combo 💃 You MUST try 👏🏽
Vegan Chorizo Jicama Tacos with Creamy Jalapeño Cilantro Salsa
🔪 Prep Time: 10 minutes
🍳Cook Time: 20 minutes
🕒Total Time: 45 minutes
Ingredients:
Vegan Chorizo | Serves 4:
~1 cup Extra Firm Tofu (@traderjoes)
2.5 tbsp Avocado Oil (@primalkitchenfoods)
2.5 tbsp Coconut Aminos (@traderjoes)
1 tbsp Apple Cider Vinegar (@bragglivefoodproducts)
2 tbsp Chili Powder
To Taste - Smoked Paprika, Garlic Powder, Cumin, Chili & Lime Seasoning (@traderjoes), Cayenne, Salt & Pepper
Vegan Jalapeño Cilantro Salsa | Serves 8-10:
4 Jalapeños, halved
~2 cups Cilantro, loosely packed
5.3oz DF Plain Greek Yogurt (@kitehillfoods)
2-3 cloves Garlic
1/2 cup Olive Oil
1 tbsp Apple Cider Vinegar
1/2 large Lime/Lemon, juice
Pinch of Sea Salt
Chorizo Jicama Tacos | However Many You Want:
Jicama Tortillas (@traderjoes)
Vegan Chorizo
Red Onion, chopped
Fresh Cilantro, chopped
Purple Cabbage, chopped
Jalapeno Cilantro Salsa
Fresh Lime Juice
Instructions:
Chorizo Crumbles - Wrap your tofu in paper towels and press between plates to release excess water for ~15 mins. Meanwhile, in a mixing bowl, combine all the remaining ingredients. Then use your hands to crumble in the tofu. Mix well. Saute in a pan (no oil needed) for a good 6-8 minutes so it's nice and crumbly.
Jalapeño Cilantro Salsa - Add everything to a food processor and pulse together until smooth.
Jicama Tacos - Layer two tortillas together and cook in a pan (I like to layer two so the tacos are sturdier). Continuously flip until the sides start to brown (be patient!). Repeat for however many tacos you want (4-5 tacos is roughly 1 serving). Then add in all of your toppings! Drizzle with some spicy salsa 🔥 and fresh lime juice 🍋
Notes & Tips:
I love the tofu from Trader Joe's because they have Extra Firm AND it's higher in Protein.
Roughly 1 cup is equivalent to half a block of the Trader Joe's tofu.
Keep in mind, cayenne is a pretty spicy spice. So when adding it "to taste", just use a small dash. The other spices, I usually dump a decent amount lol.
The salsa can easily be made with dairy yogurt as well. Greek works the best for a creamier texture. You can also sub for sour cream.
If you're not a huge spice fan, remove some of all of the jalapeño seeds before making your salsa.
Store both the chorizo & salsa in a air-tight container for up to a week!
Save this recipe to your Pinterest Board and share it with your family and friends!
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