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

  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