INGREDIENTS
For the “meat”:
1 tbsp avocado oil
2 lbs Beyond Meat plant-based ground “beef”
2 tbsp cumin
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 tsp oregano
1 tsp kosher salt (more to taste)
1/4 tsp ground black pepper
1/4 cup water (more as needed)
2 tbsp organic ketchup
2 tbsp agave
For the tacos:
Avocado oil
16 Siete brand Cassava or Almond Flour tortillas
Violife Just Like Cheddar Shreds
Dairy-free sour cream (such as Kite Hill or Follow Your Heart brand)
Diced tomatoes
Finely shredded lettuce
Sliced avocado
Cilantro (optional) *Kim prefers without cilantro
Small diced white onion (optional)
Salsa (optional)
DIRECTIONS
Heat avocado oil in a large skillet, preferably cast iron. Once very hot, add the Beyond Meat. Brown and break up with a wooden spatula for crumbles. Add the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Once browned, add water, ketchup, and agave. Turn heat to medium-low and continue to simmer until cooked through and most of the liquid has evaporated. Taste for seasoning; add salt and pepper to taste. Set aside.
In a smaller shallow skillet, add enough avocado oil to just coat the bottom of the pan. Heat over medium heat and then add a tortilla; it should puff up and bubble with a few light brown spots. Flip to cook the other side for about 15 seconds, remove, and place on paper towels. Repeat with remaining tortillas.
Assemble your tacos with the tortilla shells, taco crumbles, dairy-free cheddar shreds, dairy-free sour cream, diced tomatoes, and shredded lettuce. Add onions, cilantro, and salsa if desired.
