Vegan tacos with cheese and pickled red onions
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: 8 tacos
Complexity: easily
Quantity: 8 tacos
These easy-to-make tacos with nuts and sun-dried tomatoes instead of meat are a great vegan twist on the popular Mexican appetizer. Thanks to spicy chili powder and smoked paprika, the filling retains the traditional taco flavor. A mixture of almonds and walnuts is ground in a food processor along with sun-dried tomatoes and spices, which not only add flavor but also a unique color to make the filling resemble ground beef. Serve on tortillas with pickled red onion, fresh cilantro, and cheese. Squeeze with lime juice and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of sugar
- 3/4 cup + 1 tbsp red wine vinegar
- Half a small red onion, halved and thinly sliced
- 1 cup almond needles
- 1 cup walnuts
- 1/3 cup sun-dried tomatoes, coarsely chopped
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp dried oregano
- 1 clove garlic, coarsely chopped
- 1 tbsp extra-virgin olive oil
- 8 corn tortillas
- 1/4 cup cotija cheese or vegan cheese, crumbled
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into 4 wedges
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Cooking the dish according to the recipe:
- Combine the sugar, 3/4 cup red wine vinegar, 1/4 cup water, and 1 tablespoon salt in a small saucepan and heat over medium-high heat. Once the sugar and salt have dissolved and the mixture begins to simmer, turn off the heat and add the sliced red onion. Let the mixture sit in the saucepan for 15 minutes, then pour into a bowl, cover, and refrigerate for at least 45 minutes or overnight.
- In a food processor, combine almonds, walnuts, sun-dried tomatoes, soy sauce, chili powder, paprika, cumin, oregano, garlic, and the remaining 1 tablespoon red wine vinegar, about 30 pumps. The mixture should have the texture of ground beef.
- Place a medium skillet over medium-low heat and add olive oil. Transfer the taco filling to the skillet and cook until heated through, about 2 minutes.
- Heat tortillas according to package directions. Spoon 1/4 cup of filling onto each tortilla. Garnish with pickled red onion, cotija cheese, cilantro, and lime wedges.
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