Mango Chorizo Taco Salad

Yield: serves 2

We’ll take tacos any day of the week, even in salad form. Here, El Zapatista tops 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.


  • 10 oz Zapatista, crumbled 
  • 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)

The How-To

  1. Saute onion and crumbled chorizo in oil of choice until chorizo is crispy.  Set aside to cool. 
  2. Toss arugula, cabbage, mango, and red onion with dressing. 
  3. Top with crispy chorizo, avocado, and crushed tortilla chips.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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