The first time I made these meatless tacos, The Husband nicknamed them “flacos,” as in “fake tacos.” But flaco also means skinny in Spanish, so it’s the perfect name for these fun little tacos. Soy chorizo, vegan sour cream, shredded vegan cheese, and a variety of toppings allow you to set up a buffet and let people build their own. If you don’t tell the guys, they might not even know they’re eating vegan.
Street tacos a.k.a. flacos
1 C. (175 g) red quinoa
12 oz. (340 g) soy chorizo or quinrizo
10 oz. (285 g) cremini mushrooms
Rinse the quinoa, drain, and cook with 2 C. (500 ml) filtered water. Bring to a boil with the lid on, then turn down to simmer for 12 minutes. Turn off the heat and let sit about 10 minutes. Fluff with a fork.
In a large skillet or saute pan, heat about 1 T. olive oil over medium heat until shimmering. Add the chorizo and the cooked quinoa and mix, stirring until hot and a little crispy.
Clean the mushrooms with a damp paper towel, then thinly slice. Cook in a large saute pan (or with the chorizo) until golden brown.
Drain and slice the peppers.
Wash and dry the cilantro (fresh coriander) and scallions, then finely chop each.
Set out all the ingredients in bowls, along with warm corn tortillas.
Taco bar ingredients:
- Corn tortillas
- Cashew cheese (or Daiya cheddar cheese)
- Vegan sour cream
- Green onions/scallions
- Salsa verde
- Chunky salsa
- Roasted red peppers
- Sliced black or green olives
Happy game day!
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).