Walnut Chorizo Lettuce Tacos // EASY RAW VEGAN RECIPE

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WALNUT CHORIZO TACOS
Serves 2

Walnut Chorizo
1/4 cup pumpkin seeds
3/4 cup walnuts
1/8 teaspoon cloves, ground
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon oregano, dried
1/8 teaspoon chili flakes
1/8 teaspoon cumin powder
1 tablespoon olive oil (optional)
1 teaspoon sriracha

Kiwi Salsa
2 kiwis, peeled and chopped
1 mango, peeled and chopped
Juice of 1 lime + more as desired
2 tablespoons red onion, minced
1 jalapeño, seeded and minced
2 tablespoons cilantro
Sea salt to taste

Guacamole
1 avocado
2 limes, juiced
1 tablespoon red onion, minced
1/4 teaspoon sea salt + more to taste

For the Tacos
6 romaine leaves
4 cherry tomato, sliced
6 sprigs of cilantro
2 tablespoons vegan sour cream (store bought)

To make the Walnut Chorizo, add the pumpkin seeds and walnuts to a food processor and pulse until the mix is crumbly. Add the cloves, sea salt, black pepper, chili powder, oregano, chili flakes, cumin powder and olive oil. Pulse a few more times until the mixture is well combined. Transfer to a bowl and add 1 teaspoon of sriracha and mix well. Set aside.

To make the Kiwi Salsa, add the chopped kiwi, mango, lime juice, chopped red onion, chopped jalapeno and sea salt to a bowl and mix. Adjust seasoning to taste.

To make the Guacamole, add the avocado to a bowl and mash with the lime juice, chopped red onion and sea salt. Set aside.

To make the tacos, wash six romaine leaves and trim off the bottoms. Spoon some of the walnut chorizo into the lettuce leaf and top with the kiwi salsa, guacamole, cherry tomatoes, chopped cherry tomatoes, and vegan sour cream (if using). Garnish with fresh cilantro or chopped scallions. Serve immediately.