Smoky Veggie Chorizo Tacos with Kiwi Salsa and Lime Crema

Get ready for a taco night that’s anything but ordinary. These veggie chorizo tacos feature smoky, spiced crumbles as the star, paired with a bright and tangy kiwi salsa that adds a refreshing twist. A drizzle of lime crema brings it all together for a perfect balance of flavors and textures.

This recipe is quick, easy and packed with fresh ingredients. Whether you’re a seasoned cook or a beginner, you’ll have these tacos on the table in no time. Perfect for a weeknight dinner or a fun weekend meal!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Veggie Chorizo CrumblesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices until you have 3 tablespoons of minced onion. Core and seed the poblano pepper, then thinly slice. Core and seed the Roma tomato, then cut into ¼-inch cubes. Peel the kiwis and cut into ¼-inch cubes. Finely chop the cilantro. Zest a big pinch of zest from the lime, then cut the lime into wedges.
2. In a small bowl, combine the diced tomato, minced onion, kiwi cubes, a squeeze of lime juice and half of the chopped cilantro. Season with salt, pepper and more lime juice to taste. Set the kiwi salsa aside.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced poblano and sliced onion. Season with salt and pepper. Cook, tossing occasionally, until softened and slightly charred, about 3-5 minutes.
4. Add the veggie chorizo crumbles and another drizzle of oil to the pan. Toss to combine and season with salt and pepper. Cook until the crumbles are warmed through and starting to brown, about 5 minutes. Reduce the heat to low to keep warm, stirring occasionally.
5. In another small bowl, combine the lime zest, a squeeze of lime juice and the sour cream. Season with salt, pepper and more lime juice to taste. Wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Fill the warm tortillas with the chorizo crumble mixture. Top with the kiwi salsa and dollop with the lime crema. Sprinkle with the remaining chopped cilantro. Serve with any remaining lime wedges on the side for squeezing over the tacos.

Recipe Tips

FAQ

Can I use a different type of veggie crumble?

Yes, any plant-based crumble or ground meat substitute will work. Just adjust the seasoning to match the chorizo spices if needed.

How do I store leftovers?

Store the cooked crumble mixture and salsa separately in airtight containers in the refrigerator for up to 2 days. Warm the crumble before serving and assemble fresh tortillas.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tortillas and ensure your veggie chorizo crumbles are certified gluten-free.