Ingredients with Measurements:
- 1 package of mycoprotein (10 oz)
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup of diced tomatoes
- 1/2 cup of diced onion
- 1/2 cup of shredded lettuce
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Add the mycoprotein and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
3. Cook for 5-7 minutes, stirring occasionally, until the mycoprotein is browned and crispy.
4. Warm the tortillas in the microwave or on a griddle.
5. Assemble the tacos by placing a spoonful of mycoprotein on each tortilla, followed by diced tomatoes, diced onion, shredded lettuce, shredded cheddar cheese, and chopped cilantro.
6. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 7 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 25g
Protein: 12g
Fiber: 5g
Sugar: 3g
Substitutions for ingredients:
- Mycoprotein can be substituted with tofu or seitan.
- Corn tortillas can be substituted with flour tortillas or lettuce wraps.
- Cheddar cheese can be substituted with vegan cheese or queso fresco.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use different types of salsa or hot sauce to add more flavor.
- Top the tacos with sour cream or Greek yogurt.
Tips and tricks:
- Make sure to cook the mycoprotein until it is browned and crispy for the best texture.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
- Customize the toppings to your liking.
Storage instructions:
Leftover mycoprotein can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mycoprotein in a non-stick skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a bowl of salsa on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the mycoprotein is sticking to the skillet, add a little more oil.
Food safety advice:
Make sure to cook the mycoprotein to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mycoprotein is a type of protein made from fermented fungus. It was first developed in the 1960s as a potential solution to the world's growing food needs.
Flavor profiles:
The mycoprotein has a meaty texture and a slightly nutty flavor. The spices add a smoky and slightly spicy flavor to the tacos.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing drink.
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