Mushroom ‘Chorizo’ Lettuce Tacos

1 1/2 cups mushrooms, any type
1 cup raw walnuts
1/2 cup roasted red peppers or
   sun-dried tomatoes
2 cloves garlic, minced
2 tsp cumin
1 tsp smoked paprika, hot or sweet
Pinch of cayenne pepper
Salt and pepper to taste
1 head butter lettuce, washed
3/4 cup corn
1/2 cup tomatoes (any type),
   chopped
1 avocado, sliced thin
Fresh, minced parsley or cilantro
Lime for garnishing

Prepare lettuce, thaw corn, cut tomatoes, herbs, avocado and lime. Using a food processor, start machine and drop garlic in to mince. Add mushrooms, walnuts, cumin, paprika, cayenne & sun dried tomatoes (if using red pepper, add to pulse last). In a large skillet add the ‘chorizo’ and stir, cook over medium-high heat until browned and cooked through - approx. 8 minutes. Spoon chorizo into the lettuce cups. Top with corn, tomatoes, avocado, herbs and serve with lime wedges.

 

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