Ingredients with Measurements:
- 1 package of soy protein crumbles (12 oz)
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of diced tomatoes (14 oz)
- 1/2 cup of vegetable broth
- 8 taco shells
- 1 cup of shredded lettuce
- 1 cup of diced tomatoes
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Add the soy protein crumbles to the skillet and cook until browned, about 5 minutes.
4. Add the chili powder, cumin, paprika, salt, and black pepper to the skillet and stir to combine.
5. Add the diced tomatoes and vegetable broth to the skillet and stir to combine.
6. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
7. While the soy protein mixture is simmering, heat the taco shells according to package instructions.
8. To assemble the tacos, spoon the soy protein mixture into each taco shell.
9. Top each taco with shredded lettuce, diced tomatoes, shredded cheddar cheese, and chopped cilantro.
10. Serve the tacos with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the skillet, medium-low heat for simmering
Serving size:
8 tacos
Nutritional information:
Calories per serving: 215
Total fat: 10g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 440mg
Total carbohydrates: 20g
Dietary fiber: 6g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Soy protein crumbles can be substituted with ground beef or turkey.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use corn tortillas instead of taco shells.
- Add hot sauce or salsa to the tacos for extra flavor.
Tips and tricks:
- Make sure to brown the soy protein crumbles before adding the spices to enhance the flavor.
- Use a non-stick skillet to prevent the soy protein crumbles from sticking to the pan.
Storage instructions:
Store leftover soy protein mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soy protein mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve the tacos with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice and black beans
Troubleshooting advice:
- If the soy protein mixture is too dry, add more vegetable broth to the skillet.
- If the soy protein mixture is too wet, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soy protein crumbles to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Tacos originated in Mexico and have become a popular dish in many countries around the world.
Flavor profiles:
The soy protein mixture is savory and slightly spicy, while the toppings add freshness and crunch.
Serving suggestions:
Serve the tacos with lime wedges on the side for a burst of citrus flavor.
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