Spicy Vegan Chorizo Tacos with Mango Avocado Salsa

Smoky plant-based chorizo, sweet mango avocado salsa, and a cool cilantro lime cream, all piled into warm corn tortillas. Summer on a plate.

This is the taco night we come back to all summer long. It hits every note at once: smoky and spicy from the chorizo, sweet and juicy from the mango, creamy and bright from the cilantro lime drizzle. It looks like a spread you fussed over, but it comes together in about 25 minutes flat.

The heart of it is our Chorizo Plant-Based Ground, which is already packed with smoky, garlicky flavour so you barely have to season it. Crisp it up in a hot pan and it does most of the work for you.

Taco night is also a dream for feeding a crew or getting a jump on the week. Cook the chorizo and prep the salsa and cream ahead, then set everything out and let everyone build their own. Fast, fresh, and endlessly customizable to whatever toppings you love. New to cooking with plant-based grounds? Our guide to cooking plant-based ground meat covers the basics.

Recipe Card

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Serves: 3
• Diet: Vegan, plant-based, dairy-free, gluten-free

Ingredients

For the cilantro lime cream

• ¾ cup unsweetened plain coconut yogurt
• Juice of 1 to 2 limes, to taste
• 1/3 cup chopped cilantro
• Salt and pepper to taste

For the mango avocado salsa

• 2 mangoes, diced
• 1 large avocado, diced
• Juice of 1 lime

For the tacos

• 300g (1 full pack) The Better Butchers Chorizo Plant-Based Ground
• 6 to 9 small corn tortillas
• More chopped cilantro, for topping

Instructions

1. Make the cilantro lime cream. In a small bowl, whisk together the coconut yogurt, lime juice, chopped cilantro, salt, and pepper until smooth. Set aside in the fridge to chill.
2. Make the mango avocado salsa. Gently toss the diced mango and avocado with the lime juice and a pinch of salt. Set aside.
3. Crisp the chorizo. Heat the Chorizo Plant-Based Ground in a skillet over medium-high heat as per the package instructions, breaking it into crumbles and cooking until warmed through and caramelized at the edges.
4. Warm the tortillas. Heat the corn tortillas in a dry pan or directly over a low flame for a few seconds per side until soft and pliable.
5. Build the tacos. Fill each tortilla with the crispy chorizo, spoon over the mango avocado salsa, drizzle with cilantro lime cream, and finish with extra chopped cilantro.

Tip: Warm the tortillas last and keep them wrapped in a clean towel so they stay soft and warm while you build. Cold tortillas crack, warm ones fold.

Substitutions & Notes

• Swap the yogurt. No coconut yogurt? Any plain plant-based yogurt or a quick cashew cream works just as well for the drizzle.
• Change the fruit. Trade the mango for diced pineapple or peach when they are in season for a different sweet-and-savoury spin.
• Bring the heat. Add finely diced jalapeño or a pinch of chilli flakes to the salsa, or a dash of hot sauce over the top.
• Make it a bowl. Skip the tortillas and pile everything over rice or greens for a taco bowl.
• Make a smaller batch. Cooking for 1 or 2? Use 100g or 200g of the chorizo and scale the salsa and cream down to match.
• Naturally gluten-free. Built on corn tortillas, this one is an easy gluten-free crowd-pleaser.

Frequently Asked Questions

What is vegan chorizo made from?

Ours is made from oyster mushrooms and pea protein, seasoned with the smoky, garlicky spice blend chorizo is known for. The mushrooms are what give it the crumble and the browning behaviour of ground meat.

Can I make these tacos ahead of time?

The components, yes. Cook the chorizo and whisk the cream up to three days ahead and keep them refrigerated separately. Make the mango avocado salsa the day you serve it, since avocado browns.

How do I stop the avocado in the salsa from browning?

The lime juice does most of the work. Toss the avocado in it as soon as it is diced, keep the salsa covered with the surface pressed flat, and it will hold for a few hours.

Are these tacos gluten-free?

As written, yes. Corn tortillas are naturally gluten-free. Check the packaging on your tortillas if you need certainty, since some brands blend in wheat flour.

How spicy are they?

Medium. The chorizo brings a real warmth on its own, and the mango and cilantro lime cream both cool it down. For more heat, add jalapeño to the salsa rather than more seasoning to the chorizo.

Do I need to season the chorizo?

No. It arrives pre-seasoned, so it goes straight into a hot pan. Salt at the end if it needs it.

More Recipes to Try

• Vegan Chorizo Tostadas with Cilantro Lime Crema
• Vegan Chorizo Skillet Queso Dip
• Vegan Stuffed Avocado Salad with Plant-Based Chorizo
• How to Cook Plant-Based Ground Meat

Shop The Better Butchers Chorizo Plant-Based Ground →

Inspired by a recipe from Anne-Sophie Roy.