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platter of pink corn tortillas stuffed with meatless ground beef and cilantro and avocado

Meatless Beef Tacos

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Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 c walnuts, ground
  • 1.5 c cauliflower, ground
  • 1 large clove of garlic, minced
  • 1.5 tbsp chili lime seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp ground pepper
  • 2 tbsp shiro miso
  • 2 tsp hot water
  • 2 tbsp avocado oil
  • 1 package of soft corn tortillas
Toppings
  • 1 lime, quartered
  • 1/4 bunch of cilantro, chopped
  • 1 poblano or jalapeno pepper, roasted and sliced
  • 1 avocado
  • 1/4 purple cabbage, sliced and chopped
  • pickled red onion

Equipment

  • Food processor

Method
 

  1. Using a food processor, finely chop whole walnuts and cauliflower florets until they resemble minced meat.
  2. Combined minced cauliflower and walnuts in a large bowl with the rest of the ingredients on the list, except for the oil.
  3. Heat a large cast iron skillet over medium-low for 5 minutes.
  4. Add the 2 tablespoons of avocado oil to the hot skillet, and dump the entire bowl of ingredients into the skillet. Spread it out into one layer and cook undisturbed for 5 minutes.
  5. Stir the mixture and flip it, and cook another 5 minutes undisturbed.
  6. Stir a third time, and allow to cook for a final 5 minutes.
  7. While the meatless beef is cooking, begin chopping, slicing your toppings.
  8. When the meatless beef is finished cooking, remove from the heat and drizzle with a squeeze of lime.
How to Assemble Meatless Beef Tacos
  1. Preheat the oven to 200 degrees.
  2. Arrange the soft taco shells on a cookie sheet, side by side. It's ok if they overlap a little. Stick the cookie sheet into the oven for about 5 minutes to heat up the tacos.
  3. When you remove them from the oven, top each one with a scoop of meatless beef. Top with your toppings of choice. We always do pickled red onions, chopped cabbage, avocado and cilantro! Yum!