Yeah for homemade spices blends! I love making my own spice blend, the easiest being taco and fajita. Especially since I make roasted veggies with those spices, and just having a ready-made salt-free blend on hand is the best thing ever. But when you are vegan and soy-free? Finding a yummy chorizo spiced “meat” for tacos or any dish is impossible … which is a terrible thing! So I decided I would make my chorizo spice blend and use mushrooms! Oh yes – I hope you get to enjoy some of these yummy vegan and gluten-free Chorizo Mushroom Tacos!
Yeah, for Cinco de Mayo and feeling like making tacos and a Tex-Mex style meal. Because I love all things Tex-Mex, and the easier the better. Homemade spice blends being the biggie here – can you believe all the sodium in those store-bought spice packets? If you are lucky enough to have a grocery store with bulk bins then you have no reason to not make your own blends. And if you aren’t luck to have the bulk bins? Dollar Tree! They have all these spices there for a dollar (obviously) and you can mix them up from those cheapos too – it may seem expensive to buy all the individual spices but all the spices in the long run can make the homemade taco and fajita blends too so you will get a lot of use out of them. I love the spicy flavor of chorizo and I love mushrooms, so since I can’t find a non-soy meat I knew mushrooms were going to be my go-to for these tacos … tacos <— says in best Homer Simpson voice. I wanted to use portobello mushrooms but me-oh-my they are expensive right now! My usually cheap grocery store portobello price? $2 each!! For a fungus! Oh heck no – I just bought my favorite sliced white button mushrooms. They are always awesome.
So for my tacos and Cinco de Mayo contribution, mix up your chorizo spice blend and put it an airtight container to store, but keep out for this dish. Then chop up the onions and pepper and dump in the saute pan with veg broth. Chop the mushrooms then add with the garlic and chorizo spice and vinegar. Add a little more broth and keep on mediumish heat and let mushrooms release the liquid and start to brown. Add the carrots, corn, cilantro, and spinach. Turn heat to low once everything is heated and let the liquid evaporate while tortillas cook. In a small pan with very little oil fry your non-gmo tortillas – yes, non-gmo! Since I started the Elimination Diet in August there are a few things that have stuck with me even when I added other things back in – those things? No soy and no corn. So the last dish that I used corn I made sure to use non-gmo corn to ensure they it’s as good for me as possible. Once the tortillas are done just put your tacos together, topping with a little tomato and avocado. Enjoy!
Chorizo Mushroom Tacos,
1/2 Red Onion, chopped
1 Red Pepper, chopped
2 16oz Cntrs Sliced Button Mushrooms, chopped
2 Tbsp Minced Garlic
3 Tbsp Homemade Chorizo Spice Blend
3 Tbsp Star Red Wine Vinegar
1 C Defrosted Frozen Sliced Carrots, defrosted
1/2 C Frozen Spinach, defrosted
1 10oz Pkg Cascadian Farm Organic Sweet Corn
1/2 Bunch Cilantro, minced
1ish C Imagine Low-Sodium Vegetable Broth
La Corn Tortillas
Chorizo Spice Blend,
2 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Oregano
1 Tbsp Cumin
1 1/2 Tbsp Smoked Paprika
1 Tsp Chili Powder
2 Tsp Black Pepper
1 Tsp Coriander
1/2 Tsp Cinnamon
1. Make the chorizo spice blend then dump into an airtight container and set aside.
2. Chop the onion and pepper into small pieces.
3. Pour about 1/4 cup broth into a saute pan and turn to medium heat. Add onions and peppers to start sauteing.
4. Chop the mushrooms into small pieces and add to saute pan.
5. Add garlic, 2 tablespoons chorizo blend, and vinegar and start browning. Let mushrooms release the liquid, if needed add more broth a little at a time.
6. Once liquid is gone and mushrooms are browned add carrots, spinach, 1 tablespoon spice blend, and cilantro and cook until just combined adding about 1/4 cup broth if needed.
7. Once all mixed together turn heat to low and let liquid evaporate while tortillas cook – taste veggie mix to see if you need to up the .
8. In a small pan add a little oil and fry the tortillas. Place on paper towels to take off excess oil.
9. Assemble tacos and top with a little tomato and avocado toppers and enjoy!