Veggie Chorizo Tacos

🥘 Ingredients

• black pepper
  to taste unit
• cilantro
  2 tbsp
• flour tortillas
  4 unit
• kiwi
  2 unit
• lime
  1 unit
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  to taste unit
• sour cream
  3 tbsp
• vegetable oil
  2 tbsp
• veggie chorizo crumbles
  200 g

🍳 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 pepper , then thinly slice. Core and seed roma tomato , then cut into ¼-inch cubes. Peel kiwi and cut into ¼-inch cubes. Finely chop cilantro . Zest a big pinch of zest from lime , then cut lime into wedges.

   red onion: 1 unit, poblano pepper: 1 unit, roma tomato: 1 unit, kiwi: 2 unit, cilantro: 2 tbsp, lime: 1 unit
2. 

   2

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

   salt: to taste unit, black pepper: to taste unit
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 and pepper. Cook, tossing, until softened and slightly charred ⏱️ 4 minutes .

   vegetable oil: 2 tbsp
4. 

   4

   Add veggie chorizo 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 ⏱️ 5 minutes . Reduce heat to low to keep warm, stirring occasionally.

   veggie chorizo crumbles: 200 g
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 moist paper towel and microwave on high until warm ⏱️ 30 seconds .

   sour cream: 3 tbsp, flour tortillas: 4 unit
6. 

   6

   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.