Go Back Email Link
–+ servings
Lettuce tacos with savory ground beef, mushroom 'chorizo', and creamy avocado grace a white plate, accompanied by vibrant cherry tomatoes.

Beyoncé's Lettuce Tacos with Mushroom 'Chorizo'

A man in an apron standing in a kitchen.Michael O'Connor
Enjoy Beyoncé’s favorite plant-based lettuce tacos with smoky mushroom-walnut “chorizo” for a healthy, flavorful twist on traditional tacos.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Meal Type Appetizers, Main Course, Snacks
Cuisine Fusion
Servings 4 tacos
Calories 493 kcal
Difficulty Easy
Ingredient Cost $11
Shopping Cost$29

Equipment

  • Food Processor
  • Medium frying pan
  • Wooden spatula
  • Sharp knife and cutting board

Ingredients
 
 

For the Mushroom 'Chorizo':

  • 250 g mushrooms roughly chopped
  • 180 g walnuts
  • 6 dried tomatoes rehydrated in warm water and chopped
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper adjust to taste
  • ½ tsp sea salt

For the Tacos:

  • 1 head Lettuce leaves separated and stems removed (romaine or butter lettuce works well)
  • ½ can corn drained
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1 tbsp fresh parsley chopped
  • 1 lemon cut into wedges for serving
  • 1 tsp olive oil for drizzling

Instructions
 

Prepare the Mushroom 'Chorizo':

  • In a food processor, combine the mushrooms, walnuts, rehydrated dried tomatoes, garlic, cumin, smoked paprika, black pepper, cayenne, and sea salt.
    250 g mushrooms, 180 g walnuts, 6 dried tomatoes, 1 clove garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp freshly ground black pepper, 1/4 tsp cayenne pepper, 1/2 tsp sea salt
  • Pulse the mixture until it is evenly chopped and has a texture similar to ground chorizo. Be careful not to over-process; you want a coarse, crumbly consistency.

Cook the 'Chorizo':

  • Heat a medium frying pan over medium heat with a drizzle of olive oil.
    1 tsp olive oil
  • Add the mushroom-walnut mixture to the pan and cook for 5-7 minutes, stirring occasionally, until it becomes golden brown and slightly crispy.

Assemble the Tacos:

  • Lay out the lettuce leaves on a plate or serving tray.
    1 head Lettuce
  • Spoon the mushroom “chorizo” mixture onto each lettuce leaf.
  • Top with a spoonful of corn, halved cherry tomatoes, and a few slices of avocado.
    1/2 can corn, 1 cup cherry tomatoes, 1 avocado

Garnish and Serve:

  • Drizzle each taco with a small amount of olive oil and sprinkle with fresh parsley.
    1 tbsp fresh parsley, 1 tsp olive oil
  • Serve with a lemon wedge on the side for an added zest.
    1 lemon

Notes

Adjust Spice Level: Add more cayenne pepper if you prefer a spicier "chorizo."
Storage: The mushroom "chorizo" mixture can be made ahead and stored in the fridge for up to 3 days.
Additional Toppings: For extra crunch, add thinly sliced radishes or jalapeño slices.

Nutrition

Calories: 493kcalCarbohydrates: 34gProtein: 14gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 23gMonounsaturated Fat: 10gSodium: 326mgPotassium: 1200mgFiber: 12gSugar: 11gVitamin A: 1513IUVitamin C: 40mgCalcium: 101mgIron: 4mg
Keyword Healthy Tacos, Lettuce Tacos, Mushroom Chorizo, Plant-Based Meal, Vegan Tacos

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!