Mexican-Style Chorizo Tacos with Roasted Veggie Salsa
These chorizo tacos with roasted veggie salsa bring bold Mexican flavors to your table. Perfect for taco nights!
Equipment
- Baking sheet (large, rimmed)
- Cutting board
- knife
Ingredients
- ½ large-size lemon
- 1 green bell pepper seeded and quartered
- 1 large-size red onion cut into 8 chunks
- 1 pound 455 g cherry or grape tomatoes
- 2 tablespoons 30 ml extra-virgin olive oil
- 12 ounces 340 g store-bought soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles
- 4 cloves garlic peeled and left whole
- 1 teaspoon coarse sea salt
- 6 burrito-style flour tortillas
- ¼ cup 5 g fresh cilantro or 20 g curly parsley
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Place the tomatoes, bell pepper, lemon (cut side down), onion, and garlic on a large baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with sea salt.
- Toss to coat evenly.
- Roast for 20 minutes or until the tomatoes look deflated, checking once to prevent burning.
- In a skillet, brown the soy chorizo over medium heat for about 8 minutes.
- Set aside.
- Crush the roasted garlic with the flat of a knife and transfer it to a food processor.
- Add three-fourths of the roasted tomatoes, roasted onion, cilantro, and the juice from the roasted lemon.
- Pulse the mixture a few times, leaving it chunky.
- Cut the roasted bell pepper into large chunks.
- Assemble the tacos by placing roasted bell pepper and remaining whole tomatoes on a warm tortilla.
- Top with chunky salsa and browned chorizo.
- Repeat for the remaining tortillas.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a chilled Sauvignon Blanc or a crisp Mexican lager.
Variation:
Add 1 cup (155 g) fresh pineapple chunks or a couple of peeled, pitted, and chopped ripe peaches while roasting the veggies, for a delicious fruity salsa version.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 10 g | Sugar: 4 g | Salt: 720 mg
