Weekend Edition!…I’ve been M.I.A. this week, and have definitely NOT been setting a good example. Spring is getting the best of me (supes busy), and I’ve had to resort to copious amounts of flaxseed crackers, peanut butter, and watermelon to get me through the week. BUT if I’m being honest, I would have ate all the same regardless – just with meals in between…and maybe a few extra breaths. *I went totally Cookie Monster on those flaxseed crackers.
I’m backed up with recipes, SO I chose a real special one for you today – Tasty TVP Tacos w/ Smashed Avocado. Yes, I ate ALL three of those crumbly beasts. Yum. The taco seasoning is one of my fave blends made from scratch. What I also LOVE about this recipe…it can be whipped up within 30mins, and it makes for some delicious (get your own) leftovers. Hello patio season! I’m a coming for ya.
TVP is really growing on me. I initially purchased a couple bags off Amazon on a whim. I was a bit of a skeptic once received as I couldn’t see how something that looked like crumbled up crackers could possibly taste good. Once rehydrated, that was when I really began to understand how valuable a product like TVP was – little sponges, mildly sweet, and subtle chewy texture. Really, the perfect mini morsels to absorb and blend well with various flavours + textures. I have found TVP to be a great alternative in recipes that would call for ground meat like tacos, bolognese, and meatballs. If you haven’t yet, it may just be time to give TVP a chance.
This taco seasoning is one of my fave blends made from scratch. What I also LOVE about this recipe…it can be whipped up within 30mins, and it makes for some delicious (get your own) leftovers. These tacos are also perfect for gatherings where you want to spend more time relaxing, and less time prepping in the kitchen. Hello patio season! We’re coming for ya.
- 3 large garlic cloves, minced
- 4&1/2 tsp tomato paste
- 1&1/2 tsp ground cumin
- 3/4 tsp sea salt
- 3/4 tsp chili powder
- 3/4 tsp onion powder
- 1/2 tsp paprika
- 1/3 tsp oregano
- 1/3 tsp cayenne
- 3/4 cup TVP (textured vegetable protein), rehydrated
- 6 small corn tortillas
- 2 tbsp grapeseed oil
- 1/3 cup water
- 2 ripe avocados – peeled & cored
- 1 tbsp fresh lime juice
- 2 tbsp chopped green chillies (canned)
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
Add all of the ingredients to a small bowl. Mix well with a spoon until evenly combined.
*Hydrate the TVP with vegetable broth (low sodium) for a little added flavour.
Add the grapeseed oil to the bowl with the taco seasoning. Stir well to combine.
Add the hydrated TVP and prepared taco seasoning to a skillet, place over med./low heat, and gently fold to combine while the skillet heats up.
Stirring consistently, cook for 2-3mins or until fragrant (should be making slight crackling sounds). Add about 1/2cup water and simmer for a few minutes until the desired consistency is reached – less time for more saucy tacos; more time for dryer tacos. *Adjust the heat as necessary.
Remove from heat and serve. *Store any leftovers in an airtight container in the fridge. Good for 3-4days.
*Prior to filling the corn tortilla, heat up a skillet with a little spritz of oil. Toss the tortilla into the skillet, heat 30s-1min, then flip and repeat on the other side. Remove from heat. Fill & serve.
To build your tacos, first add a layer of the smashed avocado to the tortilla. Then top with red leafy lettuce, seasoned TVP, tomatoes, red onion, cilantro, and Garlicky Cashew Cream.
Add all of the ingredients to a bowl, and blend with a fork until combine.
Cover and store in the fridge until ready to use.
Once ready, add a healthy dollop of the smashed avocado to the centre of a tortilla, and use the back of a spoon to spread.