Cooking Index - Cooking Recipes & IdeasSnappy Tacos Recipe - Cooking Index

Snappy Tacos

Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

4 teaspoons 20mlVegetable oil
1 teaspoon 5mlOnion - finely chopped (medium)
3   Garlic cloves - minced
1   Plain or taco-flavored
  Soy crumbles - (12 oz)
1/4 cup 59mlDark beer
1/2 cup 118mlLow-sodium vegetable broth
2 teaspoons 10mlChili powder
1 teaspoon 5mlDried oregano
2 teaspoons 10mlJalapeño peppers - seeded, and (large)
  Finely chopped
1/2 cup 118mlSalsa - drained
1/2 cup 8g / 0.3ozChopped cilantro
8   Taco shells
  Garnishes
  Shredded lettuce
  Salsa
  Shredded Jack or Tex-Mex soy cheese
  Sliced avocado
  Soy sour cream
  Chopped scallions

Recipe Instructions

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1/4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

This recipe yields 4 servings.

Per Serving: 302 Cal; 22g Prot; 11g Total Fat (1 Sat. Fat); 28g Carb.; 0mg Chol; 633mg Sod.; 8g Fiber.

Description:

"Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams."

Source:
Vegetarian Times, April 2001

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