superfitbabe

Hands up if you like tacos! (I seriously just waved my hands in the air after typing this)

Seriously though, tacos are one of my favorite foods to prepare for lunch or dinner–even for a savory Sunday brunch! My family and I have been using Beyond Meat every other week or so to integrate into a different recipe, whether it’s Japanese curry, a hearty tofu soup, or even just on its own as a patty, it is easily one of the best vegan beef alternatives out there. Still waiting for more realistic renditions of meat!

Anyways, these tacos are absolutely incredible. In general, we combine the taco filling with fresh guacamole and pico de gallo–ALWAYS homemade (because at home >>>>>>> store-bought ANY DAY). I’ve provided the recipes for all three in case if you want to meal prep some amazing accompaniments for tacos as well! Blue corn tortilla chips, anyone?

RECIPE (taco filling, makes 16 tacos)

• 1 package of Beyond Meat beef
• 1/4th yellow onion
• 1 cup brown mushrooms, cut in quarters
• 1-2 garlic cloves, minced
• 1 teaspoon paprika
• 2 teaspoons cumin, ground
• 1 1/2 TBSP chili powder
• 1 1/2 TBSP dried oregano
• 16 taco tortilla wraps; I used Siete Foods’s cassava and coconut flour tortillas (these are YUMMY)
• Optional: fresh cabbage, corn, salsa, fajitas, etc.

RECIPE (guacamole)

• Flesh of 3 medium avocados
• 1/2 red onion, chopped
• 1/2 jalapeno pepper, minced
• 1/2 bunch of cilantro
• Juice of 1/2 lemon
• Salt and pepper to taste

RECIPE (pico de gallo)

• 3 large tomatoes or 2 1/2 cups of cherry tomatoes, chopped
• 1/2 white onion, chopped
• 1/2 bunch of cilantro
• Salt and pepper to taste

PROCEDURE (taco filling)

1. In a saucepan on medium heat, toss the onion, garlic, and spices with some oil until fragrant and soft.
2. Integrate the Beyond Meat until the ground is fully cooked (you can also use a thermometer to measure internal temperature of 155F).
3. Maintain the warmth by covering the saucepan with a lid after removing from heat or using a very low setting.
4. Warm some tortillas in the oven or on another pan.
5. When ready to serve, plate the tortillas and fill with the meat mixture.
6. Add guacamole and pico de gallo, as well as your additional toppings.

PROCEDURE (guacamole)

1. Remove the flesh of the avocados and place in a mixing bowl.
2. Toss the minced pepper and onion, mashing the avocado with a strong knife or potato masher.
3. Stir in salt, pepper, and the juice of a lemon.
4. Seal tightly and chill in the refrigerator until ready to serve.

PROCEDURE (pico de gallo)

1. Incorporate the chopped tomatoes, onions, and cilantro in a small mixing bowl.
2. Season with salt and pepper, as well as an additional squeeze of lemon juice.
3. Seal tightly and chill in the refrigerator until ready to serve.

What do you like to include with your tacos?