Vegan Mushroom Soyrizo Tacos
The flavors and textures of these vegan friendly tacos are spectacular when put together. The cooked mushrooms and nopales add a soft bite that goes incredibly well with soyrizo, your main source of protein (and also a huge source of flavor!). Feel free to replace the mushrooms or nopales if you can't find them in store with your other favorite veggies!
by Chef Mario
6 oz soyrizo
8 oz mushrooms, washed, sliced, and sauteed
1 cup nopales (fresh or jar catcus pads), strained, sliced, and sauteed
1 tbsp garlic, minced
1 small onion, diced
1 tbsp Sizzle
Salt and pepper, to taste
Corn tortillas
Toppings: diced onion, chopped cilantro, lime wedges
Instructions
Active Time: 15 minutes
Full Time: 15 minutes
In a large skillet, add 1 tbsp of Sizzle and cook the garlic and onion until slightly caramelized over medium-high heat. Adjust the heat to medium if the pan gets too hot.
Add the mushroom and nopales, cooking until tender, about 5-7 minutes. Avoid overcrowding the pan. If you must, work in batches. Season with salt and pepper.
Add the soyrizo last in the same pan and cook for another 5 minutes, stirring often. Taste and season with salt and pepper.
Warm the corn tortillas in a separate skillet or over a gas flame.
To assemble the tacos, fill each taco with the soyrizo, mushroom, and nopales mixture. Top with diced onion, chopped cilantro, and a squeeze of lime juice.
