Crunchy Plant-based 'Beef' Tacos

6-8 servings

Pico de Gallo:

3                            fresh Roma tomatoes, diced

½ cup                     fresh cilantro and parsley chopped

1 teaspoon              lime juice

2 tablespoon           extra-virgin olive oil

1 clove                    garlic, minced

¼ cup                     scallion, minced

1 teaspoon              kosher salt

½ teaspoon             black pepper

Tacos:

1 pound                  plant-based meat substitute, crumbled

3 tablespoon           canola oil

1 each                    jalapeno, seeded and cut julienne

1 each                    red pepper, diced

¼ cup                     red onion, diced

¼ cup                     fresh corn

1 can                      black beans (15 oz can), drained and rinsed

3 tablespoons         Cuisinart Chili Lime Seasoning

12 each                  crunchy taco shells

Garnish:
1 each                    avocado, stone removed and sliced into cubes

6 each                    cilantro with stems, cleaned and dry

1. Combine all Pico de Gallo ingredients and refrigerate at least 3 hours
2. Heat 360 XL Griddle to medium-high heat
3. Spread oil on griddle
4. Cook meat substitute on one third of griddle
5. On other third of griddle add veggies and beans
6. Season everything Cuisinart Roasted Chile Lime Seasoning
7. Stir meat substitute, then veggies and beans
8. When cooked keep meat substitute in separate container from veggies and beans
9. Lay tacos shells out and layer: start with meat substitute, then veggie-bean mix, then pico de gallo, and top with avocado
10. Garnish with avocado and fresh cilantro