Danielle's Mushroom Lil Bucks "Chorizo" Tacos
Emily Griffith
6 Tacos
10 minutes
5 minutes
The Lil Bucks add the perfect "chorizo-y" texture in this GENIUS vegan tacos recipe. I never thought I'd see the day when my favorite food (sprouted buckwheat) was combined with my favorite dinner dish (tacos) but HERE WE GO! Thank you, Danielle!
Ingredients
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- 1 ½ cups sliced mushrooms
- ½ cup Original Lil Bucks
- ¼ cup sun-dried tomatoes in oil
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp minced garlic
- Pinch of cayenne
- Salt and pepper to taste
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- 2 cups shredded romaine lettuce
- 1 avocado
- ⅓ cup cilantro
- 6 tortillas or lettuce cups
- Lime, salsa, rice, etc. (Optional)
Directions
1. In a food processor, mix together mushrooms, sun-dried tomatoes and spices.
2. Once mushrooms are well chopped and consistency resembles a chorizo, fold in the Lil Bucks using a spatula.
3. Heat chorizo in a pan over medium heat for 1-2 minutes. Set aside.
4. If you are using tortillas, warm them up in the stove or in microwave.
5. Prepare the rest of your taco fixings. Slice your avocado, chop cilantro, chop romaine, etc.
6. Build your tacos, snag a cold bevvie and enjoy!
