Outdoor Grilling
Crunchy Plant-based 'Beef' Tacos
6-8 servings
Crunchy Plant-based 'Beef' Tacos
6-8 servings
Plant-based meat substitutes make amazingly flavorful tacos for the whole family. Trust us, no one will know these aren’t beef tacos. The Cuisinart Chili Lime Seasoning adds a ton of flavor. Besides, the brightness of all these fresh veggies and lime juice add to the taco make it memorable.
Ingredients
- Pico de Gallo:
- 3fresh Roma tomatoes, diced
- ½ cup fresh cilantro and parsley chopped
- 1 teaspoon lime juice
- 2 tablespoonextra-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 tablespooncanola oil
- 1 each jalapeno, seeded and cut julienne
- 1 each red pepper, diced
- ¼ cup red onion, diced
- ¼ cupfresh corn
- 1 can black beans (15 oz can), drained and rinsed
- 3 tablespoonsCuisinart 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
Preparation
- Combine all Pico de Gallo ingredients and refrigerate at least 3 hours
- Heat 360 XL Griddle to medium-high heat
- Spread oil on griddle
- Cook meat substitute on one third of griddle
- On other third of griddle add veggies and beans
- Season everything Cuisinart Roasted Chile Lime Seasoning
- Stir meat substitute, then veggies and beans
- When cooked keep meat substitute in separate container from veggies and beans
- Lay tacos shells out and layer: start with meat substitute, then veggie-bean mix, then pico de gallo, and top with avocado
- Garnish with avocado and fresh cilantro
