Chorizo Street Tacos

Living in LA there are plenty of amazing street tacos, but unfortunately very few spots have vegan options.  Luckily, street tacos are incredibly easy to make,  and these are something I could eat all damn day.  This is a super easy & quick recipe, perfect for any Taco Tuesday!

I partnered up with Milk & Eggs & The Abbot’s Butcher to bring you this amazing recipe.  You can order close to every ingredient needed here, and have them delivered straight to your door!  Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door!  You can also order The Abbot’s Butcher products directly through Milk & Eggs as well!  Heres a little more about this amazing company.

*Also make sure to check out my promo code for you guys at the end of this post!

Their produce goes fresh from farms to you. Fresher foods = better health!  Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers.  You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries!  They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!

Like really, who doesn’t want amazing vegan foods delivered right to their door?  Especially when you can make yummy recipes like this using their products!  Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!).  Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door!  And you can check them out at www.milkandeggs.com.

While we’re here, let’s talk about the “meat” aspect of this quick, shall we?  Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it.  The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%.  They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you!  On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing.  The texture & taste are beyond spot on, and I really hope you guys all get to give them a try!

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First you’ll want to heat up some coconut oil in a skillet over medium heat, and once warm, add your Chorizo.  Season with 1 tsp. salt & cook for about 10 minutes until browned.  This Chorizo from Abbot’s Butcher is already perfectly seasoned, so you don’t need to add any extra spices or anything, but you can add a few tablespoons of water once browned if you want to make the meat a little saucy!

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While your chorizo is cooking, dice some white onion & chop some cilantro, and mix together in a small bowl.  Cut a lime into 4 wedges, and squeeze one wedge over the onions / cilantro, and mix again to combine.  Cut the remaining limes into wedges and serve on the side with your tacos.

For the tortillas, over an open flame on your stovetop, cook the tortillas until slightly charred around the edges.  If you don’t have a gas stovetop, you can just heat each tortilla individually in a hot dry skillet (no oil or anything) for a few seconds on each side until slightly toasted and warmed through.

Add your chorizo, onions & cilantro, and salsa of your choice into each tortilla.  I usually like to double up on the tortilla so I can stuff the tacos full without the tortilla ripping at the bottom.  Serve with lime wedges & radishes if desired.

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This recipe is truly so easy to put together, and really lives up to the hype, I promise. Plus how easy is it that you can get most of your ingredients delivered to you from Milk & Eggs?! Super minimal effort meal, with maximum flavor results.  I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!  And a huge thanks to The Abbot’s Butcher for creating the best faux meat products that make this meal extra special.

Chorizo Street Tacos

These simple Chorizo Street Tacos are sure to step up your Taco Tuesday!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author PLVNT by Chef Brianna Gallo

Ingredients

  • 1 package Abbot's Butcher Spanish Chorizo or any vegan chorizo
  • 1 white onion diced finely
  • 1/2 cup cilantro chopped
  • 4 limes
  • salsa of your choosing
  • corn tortillas
  • 3 tbsp coconut oil
  • 1 tsp pink Himalayan salt

Instructions

  1. Heat up your coconut oil in a skillet over medium heat, and once warm, add your Chorizo.  Season with 1 tsp. salt & cook for about 10 minutes until browned. 

  2. While your chorizo is cooking, dice your white onion & chop your cilantro, and mix together in a small bowl.  Cut a lime into 4 wedges, and squeeze one wedge over the onions / cilantro, and mix again to combine.  Cut the remaining limes into wedges and serve on the side with your tacos. 

  3. For the tortillas, over an open flame on your stovetop, cook the tortillas until slightly charred around the edges.  If you don't have a gas stovetop, you can just heat each tortilla individually in a hot dry skillet (no oil or anything) for a few seconds on each side until slightly toasted and warmed through.

  4. Add your chorizo, onions & cilantro, and salsa of your choice into each tortilla.  I usually like to double up on the tortilla so I can stuff the tacos full without the tortilla ripping at the bottom.  Serve with lime wedges & radishes if desired. 

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