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Cauliflower, Mushroom and Chorizo Tacos

Cauliflower, Mushroom and Chorizo Tacos

Course Entree
Cuisine Mexican
Author TheSpicedLife


  • 1 lb Mexican style fresh chorizo
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 8-10 oz sliced crimini mushrooms
  • 1 medium sized head of cauliflower broken into small bite-sized florets
  • salt to taste
  • 8-16 warm corn tortillas depending on whether you prefer to use 1 or 2 tortillas per taco (I like 2, as pictured, but the rest of my family prefers 1)

For the garnishes:

  • chopped fresh cilantro
  • crumbled queso fresco (I have used feta in the past satisfactorily
  • Mexican hot sauce of choice, if desired


  1. Brown the chorizo in a nonstick large skillet over medium heat. Remove the chorizo with a slotted spoon and set aside in a prep bowl.
  2. Add the onions to the pan with a pinch of salt. Cook, stirring, until translucent and soft. Add the garlic and continue cooking for another few minutes.
  3. Add the mushrooms with another pinch of salt. Cook until all of the liquid has cooked out and evaporated from the mushrooms.
  4. Add the cauliflower and sprinkle with salt. Add the cooked chorizo back into the pan, along with any accumulated juices. Toss a tablespoon or 2 of water into the pan and cover. Reduce the heat to medium low.
  5. Let the dish cook for 10 minutes, and then check to see if the cauliflower has cooked through (it will depend on the floret sizes--be sure to check a large piece). If not, replace the lid and check every 5 minutes.
  6. When the cauliflower is crisp tender, serve the filling inside of warm corn tortillas. Crumble chopped cilantro and queso fresco over the filling. Drizzle with hot sauce if desired. Eat immediately.