Abbot's Signature "Chorizo" Tacos
Recipe:
Abbot's Signature "Chorizo" Tacos
Serves: 6-8
Prep Time: 15 min, plus overnight chilling
Cooking: 8 minutes
Recipe By: Abbot’s Butcher
Ingredients
1 package Abbot’s Butcher "Chorizo"
15 mini blue corn taco shells
For the pickled onions
1 red onion, julienned
1 cup white vinegar
1 cup water
1 teaspoon salt
For the cilantro-lime aioli
1 16oz jar vegenaise (vegan mayo)
1/2 bunch cilantro
1 tsp salt
2 Tbsp lime juice
2 Tbsp water
Description
Perfect for parties, these mini, one-bite “Chorizo” tacos are a crowd favorite. Can’t find mini taco shells? The filling works with regular-sized hard and soft taco shells, too!
Method
To make the pickled onions, combine vinegar, water, and salt in a saucepan over high heat and bring to a boil. Turn off heat and allow to cool. Place the julienned onions in a container with a lid. Once the mixture has cooled, pour over onions, seal the container, and place in the fridge for 24 hours. Drain the liquid before using.
To make the aioli, blend the jar of vegenaise, cilantro, salt, lime juice, and water until smooth. Transfer to a squeeze bottle or airtight container. Refrigerate until serving.
Cook the “Chorizo” according to package instructions.
Assemble the tacos. Pack a small spoonful of “Chorizo” in each taco shell, followed by a dollop of aioli and a sliver of pickled onion. Serve immediately.
*You will have leftover sauce and onions. These will keep in an air-tight container in the fridge for 10-14 days.