Vegan Chorizo Jicama Tacos with Creamy Jalapeño Cilantro Salsa

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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:

  1. 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.⁠

  2. Jalapeño Cilantro Salsa - Add everything to a food processor and pulse together until smooth.⁠

  3. 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!

Click here for the Video Tutorial

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ABOUT ME

My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 24 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...

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