Taco Salad Chorizo
Have you ever had a taco salad? What about a taco salad that had a walnut chorizo? 🤯🤯 Yup, that’s right, this taco salad is topped with a walnut chorizo that is absolutely amazing 🤤! I know it may not be taco Tuesday, but I’m a firm believer that you can have tacos whenever/however you want and in this case, a salad. Tacos are one of those meals that can provide all the nutrients your body needs AND help fuel your running, while being plant based 🌱. Whether you add your ingredients to a tortilla or have them in a salad, tacos are here to stay any day of the week. Here’s the recipe for this amazing walnut chorizo.
Total Time:
About 20 minutes including prep
Ingredients:
Produce
1/2 Cup (55 g) yellow onion, roughly chopped
2 Garlic cloves
Baking and Spices
Salt & Pepper to taste
2 tsp smoked paprika
1 tsp ground cumin
1/8 tsp cayenne
1/2 tsp salt
Oils and Vinegars
1 TBSP apple cider vinegar
Other
2 Cups (200 g) Walnuts
4 Sun-dried tomatoes in oil (about 1/4 cup/30 g, including oil)
Directions:
Preheat oven to 350. Line a baking sheet with parchment paper and set aside
In a food processor fit with a metal blade, pulse the garlic until it’s chopped. Add the walnuts and pulse to coarse crumbs. Add the onion and pulse again into pea-sized pieces. Add the sun-dried tomatoes and their oil, smoked paprika, cumin cayenne, and salt. Pulse until all the ingredients are are incorporated and the mixture resembles crumbled meat. (note, you don’t want to puree it, but also don’t leave large chunks of anything.)
Spread the chorizo mixture onto the prepared baking sheet and bake for 10 minutes. Remove and keep warm until ready to serve.
*This recipe was made with slight variations from the