Mango Chorizo Taco Salad Bowls With Green Sauce Recipe

{GLUTEN FREE}

Mango chorizo taco salad bowls with green sauce! Spicy crumbled chorizo layered over salad greens with a rainbow of veggies and all your favorite toppings.

FOR CHORIZO – Chorizo sausage – Yellow onion – Sea salt – Lime juice

INGREDIENTS:

For chorizo

Heat cast iron skillet over medium high heat with 1 tbsp avocado oil, ghee, or coconut oil.

Add finely diced onion and pinch of sea salt to pan and cook for about 6 minutes, until soft and starting to brown.

Move onions to the edge of the pan, creating an empty circle in the center of the pan.

Add chorizo sausage and press into a flat disk. Allow to cook for several minutes, untouched, to promote a nice brown crust.

Flip as best as you can, and press into the pan to repeat on the opposite side. Once both sides are fairly brown, break up the meat with spatula and mix in the onions.

Give this recipe a try! Tap the link for the full recipe details.

MORE RECIPES

ONE BOWL SMASHED CHICKPEA SALAD

POKE BOWL RECIPE

More recipes at: nyssaskitchen.com