It’s time to get your taco on: veggie crumbles with chorizo spices are the centerpiece of these tortillas, giving you smokiness, savoriness, and a slightly spicy kick, too. There’s also a kiwi and tomato salsa to keep things bright, tangy, and a sassy. Just drizzle a bit of zesty lime crema over it all, and you’ve got a devilishly good combo of textures and flavors.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Chorizo Crumbles(ContainsSoy, Wheat)
Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then cut into ¼-inch cubes. Peel kiwis and cut into ¼-inch cubes. Finely chop cilantro. Zest a big pinch of zest from lime, then cut lime into wedges.
Combine tomato, minced onion, kiwis, a squeeze of lime juice, and half the cilantro in a small bowl. Season with salt, pepper, and more lime juice (to taste). Set aside.
Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes.
Add veggie crumbles and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until crumbles are warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.
In another small bowl, combine lime zest, a squeeze of lime juice, and sour cream. Season with salt, pepper, and more lime juice (to taste). Wrap tortillas in a moist paper towel and microwave on high until warm, about 30 seconds.
Fill tortillas with crumble mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.