Homemade Tacos
Mix and match with these Homemade Tacos! We’ve got a recommendation for vegan fillings, but feel free to substitute any ingredient with something you’d prefer, whether it’s fish, al pastor, or chicken.
Ingredients
Homemade Tacos
- Corn or flour tortillas
- Protein (Trader Joe’s soy chorizo or Beyond Meat’s soy-free beef crumbles)
- Black beans, red beans, or refried beans
- Cooked white rice
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 2 cups red cabbage, chopped
- 1 lime
- 1/2 tsp cumin
- 1/2 tsp salt
- For the topping, avocado, minced cilantro, hot sauce
If you’re using a non-vegan protein, we recommend tilapia, skinless chicken thighs, or al pastor. Be sure to prepare your meat to it’s safe temperature and set aside for taco assembly.
You may also substitute for more seasonal vegetables, or broccoli, cauliflower, zucchini, squash, or tomatoes.
Directions
- Prepare your protein by cooking in a skillet as recommended by its packaging. Set aside.
- Depending on the type of beans you’re using, drain and rinse your beans and prepare them in a small pot, bringing them to a low simmer and cooking until done.
- Then, in a large skillet, heat a tablespoon of olive or vegetable oil and sauté your onion, bell pepper, and carrot. Cook for 10-12 minutes or until the onions are translucent and other vegetables are tender.
- Transfer the chopped cabbage to a bowl and toss with 1/2 lime’s worth of juice, salt, and cumin.
- Warm your tortillas in the oven at 200ºF or on the stovetop using a skillet, heating until warm.
- Assemble your tacos with the cooked protein, beans, vegetables, and cabbage, and top with a slice of avocado, a pinch of minced cilantro, and a squeeze of lime juice.
- Serve and enjoy!
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