Veggie Chorizo Tacos

🥘 Ingredients

• cilantro
  ½ ounce
• flour tortillas
  12 unit
• kiwi
  4 unit
• lime
  2 unit
• pepper
• poblano pepper2
  2 unit
• red onion
  2 unit
• roma tomato
  2 unit
• salt
• sour cream
  1/2 c
• tomato
• vegetable oil
  2 tbsp
• veggie chorizo crumbles
  1 lb

🍳 Cookware

• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion . Mince a few slices until you have 3 tbsp minced onion. Core and seed poblano pepper2 , then thinly slice. Core and seed roma tomato , then cut into to 1/4-inch cubes. Peel kiwi and cut into 1/4-inch cubes. Finely chop cilantro . Zest a big pinch of zest from lime , then cut lime into wedges.

   red onion: 2 unit, poblano pepper2: 2 unit, roma tomato: 2 unit, kiwi: 4 unit, cilantro: ½ ounce, lime: 2 unit
2. 

   2

   In a small bowl , combine tomato , minced onion, kiwis, a squeeze of lime juice, and half the cilantro. Season with salt , pepper , and more lime juice to taste. Set aside.

   tomato, salt, pepper
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt , pepper , cook, tossing, until softened and slightly charred, ⏱️ 4 minutes .

   vegetable oil: 2 tbsp, salt, pepper
4. 

   4

   Add veggie chorizo crumbles and a remaining drizzle of oil. Season with salt and pepper. Cook until warmed and browning, ⏱️ 5 minutes . Reduce heat to low to keep warm, stirring occasionally.

   veggie chorizo crumbles: 1 lb
5. 

   5

   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 flour tortillas in a damp paper towel, then microwave until warm, ⏱️ 30 seconds .

   sour cream: 1/2 c, flour tortillas: 12 unit
6. 

   6

   Fill tortillas with the crumble mixture, then top with the salsa (tomato, kiwi mixture) and lime crema (sour cream mix). Sprinkle with remaining cilantro. Serve any remaining lime wedges on the side.