Need a new taco recipe for dinner? These Spicy Chorizo Kale Tacos With Mushrooms and Avocado Crema are so packed full of flavor and is your new Taco Tuesday recipe!
Happy Taco Tuesday!
I never knew what I was missing until I actually had my groceries delivered to me. You can schedule your deliveries 12 weeks in advance, so if you’re going to be out of town, the schedule is totally up to you.
You also have until 10 AM the day before your delivery to fully customize your order, so if you suddenly run out of milk — you’re good. The bins are insulated and keep your groceries at their correct temperature for up to 7 hours so you do not have to be home.
I can DEFINITELY attest to this, as I had mine sitting out for a very long time with no warning whatsoever. They have 6 different bin types so you can choose the one that first your family’s needs best – and five of them have FREE delivery!
My favorite is definitely the classic bin. They specialize in seasonal, local produce as well as offering over 1300 different grocery items. I LOVE that they have so many organic options, which a lot of people don’t have immediate access to.
From my Green BEAN Delivery box, I used fresh chorizo, kale, mushrooms, cilantro, avocados, limes, and corn tortillas. I have to say, I was SO impressed at the state of all of my produce.
I was a little scared not being able to pick everything myself, but everything was fresh and at its peak when it arrived. I had so much fun creating these tacos and I absolutely cannot wait to make them again. I hope you enjoy it!
For the Avocado Crema
- 2 ripe avocados
- juice of 1 lime
- 1/4 cup fresh cilantro
- 1/2 tsp salt
- 8 corn tortillas
- 1 lb fresh chorizo
- 1 cup white mushrooms, quartered
- 2 cups kale, stripped off the stem, and coarsely chopped
- 1/2 cup crumbled feta or cotija cheese
- fresh cilantro to garnish
For the Avocado Crema
Add avocado, lime juice, cilantro, and salt to a small food processor or blender. Blend until avocados are smooth and creamy. If the mixture looks too thick for drizzling, add a couple of tbsp of water or milk. Set aside.
Heat a large skillet over medium-high heat. Brown chorizo, breaking up the sausage with a wooden spoon. When the chorizo is browned, add mushrooms and cook until soft.
Warm tortillas in the microwave or in a very low oven.
Layer chopped kale on the bottom of a warm tortilla. Top with a few tbsp of chorizo and mushroom mixture and sprinkle on cheese, as desired. Drizzle on prepared avocado crema and garnish with cilantro.