Vegan Mushroom Soyrizo Tacos

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


Active Time: 15 minutes

Full Time: 15 minutes

Serves 6

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.