Snappy Tacos Recipe - Cooking Index
Snappy Tacos Recipe - Cooking Index
| 4 teaspoons | 20ml | Vegetable oil |
| 1 teaspoon | 5ml | Onion - finely chopped (medium) |
| 3 | Garlic cloves - minced | |
| 1 | Plain or taco-flavored | |
| Soy crumbles - (12 oz) | ||
| 1/4 cup | 59ml | Dark beer |
| 1/2 cup | 118ml | Low-sodium vegetable broth |
| 2 teaspoons | 10ml | Chili powder |
| 1 teaspoon | 5ml | Dried oregano |
| 2 teaspoons | 10ml | Jalapeño peppers - seeded, and (large) |
| Finely chopped | ||
| 1/2 cup | 118ml | Salsa - drained |
| 1/2 cup | 8g / 0.3oz | Chopped cilantro |
| 8 | Taco shells | |
| Garnishes | ||
| Shredded lettuce | ||
| Salsa | ||
| Shredded Jack or Tex-Mex soy cheese | ||
| Sliced avocado | ||
| Soy sour cream | ||
| Chopped scallions |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.