Recipe: I Can't Stop Making These 5-Minute, Plant-Based Tacos
Meet my latest dinner hyperfixation.
When I looked back through my photos from my week in Glacier National Park, it felt like every image was of either a mountain or a taco (a sign of an excellent week, in my opinion). No, but I can’t stop making these, given how easy and delicious they are. They truly take about five minutes and minimal cleanup, and are beyond easy to customize so I never get sick of them:
You will need (for 1 serving):
Two Sieta Cassave Flour Tortillas (their almond flour as also great!)
Half-package of Abbott’s plant-based meat (I usually use the “chorizo” flavor for tacos, but have tried all of them—good ingredients and a van staple, since they don’t go bad for weeks; I can stock up on a bunch and have them on hand for ages)
Arugula
Greek yogurt (I use this instead of sour cream; has the same effect but a bit healthier!)
Avocado
Hot sauce and/or salsa
Fermented greens (I add these to every meal and love the tartness they lend the tacos)
Additional options: chickpeas, fermented greens
How to make it:
Cook the plant-based meat per the packages instructions. As it cooks, in a separate pan, warm the tortillas and set them on a plate. Once the “meat” is cooked, add it to the tortilla, then pile high with arugula, Greek yogurt, avocado, hot sauce, and fermented greens to your heart’s content!
