Nothing But Tacos

The taco and I are not the best of friends. Burritos are more my style. Maybe it’s because consuming a taco requires serious strategy. One incorrectly planned bite and your whole taco crumbles to a heap on your plate. Plus, you can’t fill them too full or the shell cracks prematurely. Burritos are more forgiving and it’s fun to roll them up into tight cylinders.

Why am I posting about tacos then? Well, a new cookbook recently snuggled itself onto my kitchen shelf: The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman. Testing recipes for these two vegan wonder women was a pleasure. Reading through the finished book is an even greater pleasure (Celine’s photos are gorgeous!). One of the recipes in the book helped create the above taco: Taco Meat (there is a gluten-free version and a soy-free version in the book). I made the version that calls for TVP. This recipe is snappy fast and pretty tasty. The above taco is also filled with seasoned adzuki beans, sweet potatoes, avocado, and homemade cashew-based sour cream.

What is your taco eating strategy? Mine needs work.

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11 thoughts on “Nothing But Tacos

  1. Oh tacos – how I miss you! Hard taco shells are just starting to make their way via globalisation to my digs. I usually tuck a little towel, you know, like a bib, to protect myself from the back-splash!

  2. Well, I’ll be the first to admit that when eating tacos I never use hard taco shells. That’s asking for a serious mess (and sometimes I stab myself in the mouth while chewing, smooooth!).

    So, we usually either just steam corn tortillas till they’re soft enough to fold (a la most Mexican restaurants) OR we fry corn tortillas in a light oil till they’re bendy chewy crunchy fatty.

    TOTALLY helps with maintaining the taco innards ‘cos you can pinch the opposite end you’re biting from closed so it doesn’t spill out while you nom away.

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