I have confession to make. I never make tacos on taco Tuesday. I mean, I might, but if I do it is totally accidental. But let’s be real, who doesn’t love a good taco! It does not matter what day of the week it is! Taco time is anytime, especially they are great for weeknight meal because they are easy to make and quite delicious! A healthy helping of plant-based power for you today! Vegetarian tacos made with plant base meat substitute. They are lightly spiced, crumbly, and packed with protein and fiber! These tasty tacos can be made in less than 30 minutes.
Being vegetarian it gets difficult to find good protein substitutes that are low carb. Indian food can get really heavy in carbs and it is nice to have beyond meat products couple times a week because they are very healthy, low carb and quite delicious! I was introduced to beyond meat month ago through bloggers. The company makes their protein from plants to create delicious products ranging from chicken strips to meatballs to beef crumbles.
This was my first time trying beyond meat ground beef for tacos and honestly this is the best tasting meat substitution I have tried so far, although I don’t have anything to compare with since I don’t eat meat. However, I did give one taco to my friend to taste and she thought she was eating beef. At the end when I told her it wasn’t beef, it was shocking for her to believe since it tasted just like beef. All of their products are amazingly delicious and very satisfying. Now let’s get to the recipe!
Ingredients
1 pound beyond meat ground beef (plant base protein)
1 tbsp chorizo spice mix
1 medium red onion, finely chopped
½ cup finely chopped cilantro
2 tbsp finely chopped garlic
1 finely chopped jalapeno
3-4 mini sweet peppers, chopped
¾ pint gape tomatoes, halved
6 flour tortillas
4 ounces of sour cream
3-4 tbsp olive oil
1 lime
Salt & pepper to taste
Hot sauce (as desired)
Method
Make sure to prep all the stuff ahead of time because this recipe doesn’t take more than 30 minutes to make. I would halve grape tomatoes, cut mini sweet peppers in medium size pieces, finely mince garlic and cilantro and onion.
To make crema – take small bowl, stir in sour cream, juice of half lime, 1 tbsp finely chopped cilantro, garlic and mix thoroughly. Add salt and pepper to taste. Set aside garlic cilantro crema aside.
To make pico de gallo – take small bowl, add ½ of the chopped onions, halved grape tomatoes, chopped mini peppers, chopped jalapeno, juice of half lime, 2 tbsp olive oil and mix thoroughly. Add salt and pepper to taste and set aside until time for garnishing.
To make taco stuffing – Heat 1 tbsp of olive oil in a pan over medium heat. When oil is hot, add finely chopped garlic and onions. Sauté for approximately 4-5 minutes until golden. Add beyond meat beef and mix thoroughly. Once the plant protein is crumbled well, add chorizo spice mix along with salt and pepper to taste. Continue stirring every couple minute and cook plant protein for approximately 8 minutes or until browned. Add ¼ cup of water and cook for another 2 minutes until water is completely reduced. Turn off the stove and let it cool.
Plating – Warm up tortillas on gas stove or in microwave for 10 seconds. Plate warm tortillas. Layer with taco stuffing. Add pico de gallo and dollop of garlic-cilantro-lime crema. Squeeze some lime juice and drizzle with some hot sauce as desired prior serving! Serve it warm!
curryncornbread.com 