VEGAN TACOS

These are simple yet flavor packed Vegan tacos.

Prep:
15
minutes
Cook:
10
minutes
TOtal:
25
minutes

Ingredients

  • 16 oz Beyond Meat® or Incogmeato® Plant-Based Ground, crumbled
  • 1 tablespoons avocado oil
  • 1 package of Goya Sazon Culantro y Achiote
  • ¼ -1/2 cup vegetable stock 
  • 8-10 Corn & Flour Mix Tortilla
  • Packaged McCormick Mild Taco Seasoning or you can make your own taco seasoning listed below
  • Taco Seasoning Recipe Below (save extra in a air tight container)
  • 4 tablespoon smoked paprika 
  • 3 tablespoons chili powder 
  • 2 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoon black pepper 
  • 1 teaspoon coriander 
  • 1 teaspoon allspice 
  • 1 tablespoon oregano 
  • ½ teaspoon cayenne (optional)

Instructions

  1. In a large skillet, combine oil and vegan "ground beef." Cook on medium heat for 3-5 minutes, or until the vegan "ground beef" starts to brown. Then add spices along with the Goya Sazon Culantro y Achiote and Vegetable stock. Cook for 2 additional minutes on low, or until most of the stock has evaporated. Once done, set aside and warm your tortillas. 
  2. In a large skillet, combine oil and vegan "ground beef." Cook on medium heat for 3-5 minutes, or until the vegan "ground beef" starts to brown. Then add spices along with the Goya Sazon Culantro y Achiote and Vegetable stock. Cook for 2 additional minutes on low, or until most of the stock has evaporated. Once done, set aside and warm your tortillas. 
  3. Scoop vegan taco meat into corn & flour blend tortillas and top with your choice of toppings.If you love sour cream, I suggest trying Tofutti Better than Sour Cream. I got it from Whole Foods, and even if I’m not eating plant based tacos, I use it. It is beyond good!
  4. Serve with sliced radishes, cabbage, avocado, limes, vegan cheese, vegan sour cream,cilantro (roughly chopped), freshly sliced jalapeños, or any toppings you prefer