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.
Servings: 2 people
Ingredients
- 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
Instructions
- 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.