---
title: Veggie Chorizo Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/veggie-chorizo-tacos-5a99c9c330006c755507dc12
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Vegetarian
  - Meatless
  - Tacos
  - Quick
  - Easy
rating: 4.0
rating_count: 921
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Smoky, savory crumbles balanced with bright kiwi salsa and zesty lime crema
  - theme: Preparation
    text: Quick assembly and straightforward cooking steps make it ideal for weeknights
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Chorizo/veggie-chorizo-tacos.avif"
---
Wash and dry all produce. Halve, peel, and thinly slice @red onion{1%unit}. Mince a few slices until you have 3 tbsp minced onion. Core and seed @poblano pepper{1%unit}, then thinly slice. Core and seed @roma tomato{1%unit}, then cut into ¼-inch cubes. Peel @kiwi{2%unit} and cut into ¼-inch cubes. Finely chop @cilantro{2%tbsp}. Zest a big pinch of zest from @lime{1%unit}, 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{to taste%unit}, @black pepper{to taste%unit}, and more lime juice to taste. Set aside.

Heat a large drizzle of @vegetable oil{2%tbsp} 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 ~{4%minutes}.

Add @veggie chorizo crumbles{200%g} 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 ~{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{3%tbsp}. Season with salt, pepper, and more lime juice to taste. Wrap @flour tortillas{4%unit} in a moist paper towel and microwave on high until warm ~{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.