Recipes // Side Dishes // Chorizo, Mushroom and Kale Tacos

Chorizo, Mushroom and Kale Tacos


By Katie Cavuto

Yield: 8 tacos
Serving Size: 2 tacos


  • ½ pound chorizo chicken sausage, casing removed
  • 1/2 C onion, chopped
  • 6 oz. crimini mushrooms, stemmed and diced
  • 1 small sweet potato, cut into small cubes
  • 1 jalepeno pepper, finely chopped
  • 1/2 tsp cumin
  • 2 cups chopped kale
  • 8, corn tortillas
  • 1/4 C cilantro, finely chopped (for topping)
  • 2 oz. cotija cheese (for topping)
  • 1 avocado, diced (for topping)


  1. Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through, 3-4 minutes. )
  2. Add chopped onion, mushrooms, potatoes, and jalapeño.
  3. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in. Add the kale.
  4. Serve chorizo mushroom mixture on a lightly toasted corn tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.
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