Time 40m Yield 4 to 6 servings Number Of Ingredients 25 Steps:
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet. Add the onions and saute until golden brown, about 5 minutes. Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking. In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon. Stir in 3 tablespoons water and the vinegar. Pour the spice mixture over the meat substitute and stir to completely combine. Add the corn. Continue to cook until the mixture is hot, 10 to 15 minutes. If it starts to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper prior to serving. Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices. Serve with lime wedges. Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the cabbage, jicama and cilantro and gently stir to combine. Taste and adjust the seasoning as needed.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.
Time 20m Yield 6 tacos Number Of Ingredients 10 Steps:
In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions. Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.
Time 30m Yield 2 cups filling Number Of Ingredients 8 Steps:
Rehydrate the soy protein by soaking it in the boiling water for 5 minutes. Sautee the onion, garlic, mushrooms and green pepper (if using) in the margarine. Add soy protein, any seasonings you want, and black olives (optional) and continue to sautee until most of the moisture has evaporated, about 20 minutes. NOTE ABOUT SEASONINGS: I just use salt to taste and the occasional herb that I have on hand, but you could also add bottled taco sauce, chili powder, ketchup, soy sauce, or whatever you like. Eat immediately or store tightly covered in the refrigerator for several days.
