Vegan Tiny Tacos
Ingredients
- 24 "Street Taco" Tortillas
Meat
- 1 1/3 cup Dried TVP or 1 pound Vegan Meat (like Impossible or Beyond or a mixture of both)
- 1 1/3 cup Vegan Beef Broth or Veggie Broth (only needed if using TVP)
Taco Sauce
- 1 cup Vegan Beef Broth or Veggie Broth
- 1 Tbsp Tomato Paste
- 2 Tbsp Chili Seasoning
- 1 Tbsp Onion Powder
- 1 Tbsp Ground Cumin
- 1 Tbsp Smoked Paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Nutritional Yeast
- 1 tsp MSG (optional)
- 1 Tbsp Masa Harina or All Purpose Flour
- 1 tsp Vegan Worcestershire
- 1 - 2 Tbsp. Diced Chipotles in Adobo
- Salt & Pepper
Avocado Lime Sauce
- 2 Avocados
- 1/2 cup Vegan Sour Cream (or Unsweetened Vegan Yogurt)
- 1/3 cup Cilantro
- 5 cloves Garlic
- 3 -5 Tbsp Lime Juice
- 1 Jalapeño
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Pickled Jalapeño Brine (optional)
- Salt & Pepper
Instructions
Avocado Lime Sauce
- Combine all the ingredients for the Avocado Lime sauce and blend in a blender or food processor. Add more lime to make it zippier, or jalapeno to make it spicier. Set aside in the fridge.
Taco Meat
- In a bowl combine all the ingredients for the Taco Sauce and whisk thoroughly.
- In a pan over medium heat, add a bit of oil and brown the plant based meat, about 8-10 minutes.
- If using TVP, rehydrate it in 1 1/3 cup of vegan beef or veggie broth for about 10 minutes. Then add to a pan over medium heat and cook for about 4 - 5 minutes.
- Add the taco sauce to the pan and stir to combine. Bring to a simmer, then reduce to desired consistency. You want something close to a Sloppy Joe type of texture. If it's too thick, add a little water.
- Once your taco beef is cooked to your liking, remove from the pan and refrigerate.
Taco Frying & Assembly
- Now you can either use your tortillas as is and you'll have bigger Tiny Tacos, or you can use a cookie cutter (about 3 1/2 inches) to make them even smaller. You can use the scraps for chilaquiles or tortilla soup. Obviously if you want to make tortillas from scratch so you can control the size, go for it!
- Heat up a pan with some oil and warm the tortillas so they are pliable. Don't cook them too long, you don't want them to get crispy, just heated through so they will bend without cracking. Remove from the pan.
- Alternatively, you can also steam the tortillas in a microwave. Add them to a plate and cover with a damp paper towel and microwave for about 30 seconds.
- Fill each tortilla with a heaping tablespoon of taco filling. Carefully fold and gently press so that the filling "glues" the taco closed. Place on a parchment lined baking sheet.
- Once you've folded all your tacos, place another piece of parchment paper on top, followed by another baking sheet. This will keep the tacos from unfolding. Then add those to the freezer for 20 minutes.
- Heat up about a 1/2 inch of oil in a big skillet. Fry each taco, for about 2-3 minutes per side. Let them cool on a rack.
- Once all tacos are fried, serve with the avocado lime sauce and get to dippin!
- ENJOY!
Tried this recipe?Let us know how it was!