I love Mexican food – and I LOVE simple recipes. This dish took all of 15 minutes to make – mine was made with tempeh and Nick’s was made with chicken.
- 2 tbsp olive oil
- 1 onion, diced
- 1 package tempeh, sliced into 1/2 inch cubes or 2 chicken breast, diced for meat-eaters
- 1 tbsp gluten-free soy sauce
- 1 tsp cumin
- 1/4 cup fresh chopped cilantro
- other taco fillings such as lettuce, tomatoes, lime juice
- corn tortillas or taco shells
Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.
First off, I want to apologize for the quality of this image. I left my phone that I usually use to take pics on my desk at work and this is all I have!
Last night was the Broncos game and I wanted to make something easy so Nick could just watch the game while I made dinner. Trust me, I didn’t mind – I’m not the biggest football fan in the world, but at least I try to make an effort. I had a hankering for Mexican food and remembered that I had purchased a package of Soyrizo when I was feeling spicy one day and it was just lounging in the fridge waiting for me to turn it into dinner. Not to mention that Fresh and Easy was having a killer sale on ground beef – it seemed like our destiny to have tacos.
That’s right – DESTINY.
The cleanest, easiest and prettiest way to make a taco spread is to set up a taco bar of course! Taco dishes have to be one of the cheapest dinners to make – yet still so incredibly satisfying. We kept it simple and just used the basics: shredded lettuce, shredded cheese, pico de gallo, guacamole and crispy taco shells. There’s something about that crunch that just makes the taco. I also served it along a bed of Cilantro-Lime Rice to pull the dish together.
- 1/2 package vegan soyrizo (or beef and taco seasoning for hungry bear boyfriends)
- 12 corn tortillas, crispy or soft (I prefer crispy)
- 1/2 cup shredded cheddar
- 1 head romaine lettuce, shredded
- pico de gallo
- Limes for garnish
- Heat a cast iron skillet on medium high heat.
- Cook the soyrizo according to package directions.
- Place about 1/4 c. soyrizo (or beef) in each tortilla, top with cheese, lettuce & pico, or serve family style & let everyone make their own tacos.
- Make sure to squeeze some lime juice on each taco for garnish. I like a lot of lime so I do about 1/2 lime per taco.
- We ate these with Cilantro-Lime Rice on the side. It would have been good in the tacos too!