Vegetarian tacos with cabbage, jicama, and corn

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

With this recipe, you can easily transform ground beef substitute into a delicious taco filling so delicious that even meat-eaters will be hard-pressed to distinguish it from authentic Mexican chorizo! It's a great way to unwind and have a meatless day without sacrificing your favorite flavors. Make this taco filling with ground beef substitute, roasted corn, and a whole host of spices, spoon it into warmed corn tortillas, and top it with popular taco toppings: thinly sliced radishes, lime wedges for drizzling, and a juicy coleslaw with jicama (Mexican turnip greens).

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.

Ingredients for the recipe:

Taco

1 package (340-400 g) of soybeans or any minced meat substitute
5-6 tbsp. l. coconut oil
1 cup finely diced onion
2 tbsp. sweet paprika
1 tbsp. l. ground cumin
1 tbsp granulated garlic
2 tsp ancho chili powder
1 teaspoon ground coriander
0.5 tsp cayenne pepper
0.5 tsp dried oregano
1/4 tsp ground cinnamon
3 tablespoons of apple cider vinegar
1 cup frozen grilled corn
8 6-inch (15 cm) diameter corn tortillas, heated
Jicama and Cilantro Coleslaw, recipe below
4 radishes, thinly sliced
Lime wedges, for serving

Coleslaw with jicama and cilantro

3 tbsp. crème fraîche
3 tablespoons mayonnaise
Juice of 1 lemon (1-2 tbsp)
1 cup shredded white cabbage
1 cup jicama, thinly sliced
1/4 cup chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: soy cutlets, white cabbage, jicama, corn, lemon juice, garlic granules, cumin, paprika, ancho pepper, coriander, ground cayenne pepper, oregano, cinnamon, tortilla

Cooking the dish according to the recipe:

Heat 5 tablespoons of coconut oil in a cast-iron skillet over medium heat. Add the onion and cook until golden brown, about 5 minutes. Add the ground beef substitute and stir to coat and heat through, adding more oil as needed to prevent sticking.
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chili powder, ground coriander, cayenne pepper, oregano, and cinnamon. Stir in 3 tablespoons water and vinegar. Pour the spice mixture over the meat substitute and stir to distribute evenly. Add the corn. Continue to cook until heated through, 10-15 minutes. If the mixture begins to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper to taste before serving.

Spoon a little filling onto each tortilla and top with a few radish slices and the jicama-cilantro coleslaw. Serve with lime wedges.

Coleslaw with jicama and cilantroIn a large bowl, combine the cream, mayonnaise, and lemon juice; season with salt and pepper. Add the cabbage, jicama, and cilantro and gently toss to distribute the ingredients evenly. Taste and adjust the seasoning as needed.
To reheat tortillas for serving, stack them, wrap the stack in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or a microwave-safe bag (keep the bag open to allow steam to escape). Microwave for about 1 minute.

Author of the recipe - Damaris Phillips is a chef and cooking show host.

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