Ingredients
1 cup TVP
1 cup water/broth
chopotle powder
cumin
salt
black pepper
cholula hot sauce
1 - 2 avocados
fresh corn
cilantro
diced onion
salt
black pepper
lime juice
cilantro
cholula hot sauce
lime juice
black olives
pickled jalapeños
corn tortillas
Method
Boil water, add the TVP. Remove from heat and allow the TVP to absorb the water. Season to taste.
In a cast iron skillet, warm up a small amount of olive oil. Add an ear's worth of fresh corn. (Frozen would probably work as well, maybe 1/2 cup). Stir and allow to cook until browned and toasty. Smash the avocado and add the rest of the ingredients to taste.
Make the taco assembly line, warm up a tortilla, add some TVP, guacamole, cilantro, hot sauce, and a bit of lime juice and any other toppings.
Notes
Hmm, I love TVP tacos. It reminds me of the tacos at the Bonfire from the summer my husband worked there.
We had these for dinner and a few hours later, I found my husband digging through the leftovers making another taco. I guess he liked it!
Speaking of leftovers, we try to have none because neither of us really eat them, so next time I would probably only use 1/2 cup of TVP rather than a full cup. There was quite a bit leftover after making 4 tacos.
Blasphemous! Leftovers are awesome! They are probably my favorite part of cooking.
ReplyDeleteI always intend to eat leftovers and I never do. The leftovers languish in the back of the fridge for a week or so until I throw them out. It is just easier to try to have no food leftover.
ReplyDelete