Vegan Taco Salad
We’ll take tacos any day of the week, even in salad form. Here, El Capitán, our vegan chorizo crumbles, top a cabbage and arugula salad with fresh mango, avocado, and red onion. Avocado-cilantro dressing and crunchy tortilla chips garnish this perfect (and quick!) meal.
- 10 oz El Capitán vegan chorizo crumbles by No Evil Foods
- ½ small yellow onion small dice
- 5 oz arugula
- ¼ green cabbage shredded
- 1 small mango diced
- ¼ red onion thin sliced
- 1 avocado sliced
- 1 cup tortilla chips broken
- Dressing We used Organic Girl Avocado Cilantro Dressing
Saute onion and crumbled chorizo in oil of choice until chorizo is crispy. Set aside to cool.
Toss arugula, cabbage, mango, and red onion with dressing.
Top with crispy chorizo, avocado, and crushed tortilla chips.