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When I was a kid growing up in Southern California, Taco Tuesday was a fun time to get together, grub, listen to music and hang out in our West Hollywood home. We would create a gigantic taco bar on the dining room table where over 20 different items from proteins to raw vegetables, cheeses, salsas, beans, pickled vegetables, sour creams, guacamole, citrus fruits, corn and floured tortillas, crispy and soft shells were all layer out for the choosing. There definitely was something for everyone to enjoy. It’s crazy how “the taco” brings folks together no matter what your eating preference. Carnivore, pescatarian, vegetarian or vegan. Tacos are sure to please every palate and comfort every discerning craving.
I make these “Beyond Beef” tacos for my friends, clients and my family. Organic blue corn crunchy tortilla shells are filled with the fiercely seasoned meat and loaded with creamy homemade guacamole and hot Salsa de Arbol. Seasoned just right, they’ll fool even the most hardened of vegans into believing they’re eating real beef.
1 pkg. vegan ground (such as:Beyond Beef)1 sm. white onion, small diced1/2 c cilantro, chopped1 tsp. cumin1 tsp. dark chili powder1/2 tsp. garlic powder1/2 tsp. coriander2 Tbs. grapeseed oil1/2 lime + 1/2 lime1 med. avocado, cut open and seededGARDEN OF EATIN’ Blue Corn Taco ShellsKosher salt & pepper (to taste)
In a sauté pan over medium-high heat add the grapeseed oil and onion. Cook onion 2-3 minutes until translucent. Add the vegan ground, cumin, chili powder, garlic and coriander and cook stirring occasionally for 5-8 minutes until all the aromatics are well blended in to the beef and completely cooked through. Squeeze 1/2 lime, toss again and set aside.
In a small bowl add the avocado, lime juice and salt. Mash with a fork until the ingredients are well blended, somewhat chunky and creamed.
Fill the blue corn taco shells with the vegan ground mixture. Top with shredded romaine lettuce, shredded vegan cheese, tomatoes, guacamole and hot Salsa de Arbol.
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