Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 200g of textured vegetable protein
- 1 tablespoon of olive oil
- 1 teaspoon of taco seasoning
- 1 tablespoon of soy sauce
- 4 small corn taco shells
- 50g of lettuce, shredded
- 50g of diced tomatoes
- 30g of avocado, sliced
- 2 tablespoons of salsa
Kitchen Tools Needed:
- Mixing bowl
- Skillet
- Taco shell mold
- Spatula
Instructions:
- In a mixing bowl, combine the textured vegetable protein with water and let it hydrate for about 5 minutes.
- Heat olive oil in a skillet over medium heat.
- Add the hydrated textured vegetable protein to the skillet, then stir in taco seasoning and soy sauce. Cook for 2-3 minutes until heated through, stirring occasionally.
- Meanwhile, prepare the taco shells according to package instructions or warm them in a dry skillet for about 1 minute on each side.
- Assemble the tacos by filling each shell with the seasoned ground beef substitute, followed by shredded lettuce, diced tomatoes, avocado, and a dollop of salsa.
Macros:
- Total Calories: 380kcal
- Carbs: 40g
- Proteins: 30g
- Fats: 20g
