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  • Vegan Strong

Soyrizo Guaco Tacos


Servings: 4-6

Recipe Nutrition Highlights - (20% or more adult RDI/DV of following nutrients)

Fiber: White onion, Avocado, Tortillas

Vitamin C: White onion, Red bell pepper, Jalapeno, Avocado

Vitamin A: Jalapeno

Vitamin E: Olive oil, Red pepper, Avocado

Vitamin K: Avocado

Vitamin B6: Red bell pepper, Jalapeno

Folate: Avocado

Magnesium: Avocado

Oleic acid (monounsaturated fatty acid): Avocado, Olive oil


4-6 Soft taco tortillas (medium, store-bought)

2 C Shredded lettuce


2 avocados (medium, ripe)

1 bunch cilantro (small bunch)

½ medium white onion (medium)

1 whole vine tomato (medium)

1 whole Jalapeno (large)

½ lime, (fresh squeezed)

1 tsp sea salt (fine)

1 tsp ground black pepper

½ tsp cumin


1 pkg Soy chorizo (store bought)

½ White onion (medium, diced)

1 Red bell pepper (small, diced)

1 Tbsp Minced garlic

1 tsp Extra virgin olive oil



  1. Dice onions, add lime juice, put aside in small mixing bowl

  2. Dice jalapeno and tomato, add to mixing bowl

  3. Chop cilantro, add to mixing bowl

  4. Cut avocados in half; score each half, scoop into mixing bowl

  5. Add salt, pepper, and cumin; mix and mash with fork to desired consistency

  6. Cover and put aside


  1. Add olive oil to skillet over medium heat

  2. Add onion and garlic; sauté for 2 minutes

  3. Add red bell peppers; sauté until peppers soften

  4. Push veggies to one side of pan then add soyrizo to pan.

  5. Heat soyrizo for 3 minutes and then mix veggies in; cook two more minutes. Remove mix from heat and put aside.

Heat tortilla in skillet until warm and pliable, about 30 seconds each side.

Place tortillas on plate; add layers of lettuce, soyrizo mix, and guacamole.

Squeeze fresh lime over tacos.



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