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!
Do you make the fermented greens or buy them?