TIJUANA TACOS - 4 pts

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* Exported from MasterCook *

 

TIJUANA TACOS - 4 pts

 

Recipe By :The Native Foods Restaurant Cookbook By

Tanya Petrovna

Serving Size : 5 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation

Method

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1 cup organic textured soy protein

granules

2/3 cup water

2 Tbs. Olive oil

1/2 cup onion -- finely chopped

3 garlic cloves -- minced

2 tsp. ground cumin

1 tsp. ground coriander

1 Pinch crushed red chilies

2 Tbs. soy sauce

 

In a saucepan bring the soy protein and water to a

boil, turn off flame and cover.

In a sautè pan heat olive oil and add onion and garlic

and cook until transparent and lightly browned, 3-4

minutes.

Add cumin, coriander and crushed red chilies.

Add soy meat and soy sauce, stir well and it´s ready

to go!

 

(serves 4-6)

 

Serve a spoonful in some warmed corn tortillas and add

the following...

Salsa fresca* (recipe follows)

Non-dairy cheese of choice

Shredded lettuce or cabbage

Sliced Avocado (a California thing)

Your favorite hot sauce to really give it a kick.

 

 

*Salsa Fresca

1 cup tomato, chopped

1/4 cup cilantro, chopped

1/2 red onion, chopped

1 teaspoon lime or lemon juice

Salt and pepper to taste

 

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S(Formatted by Chupa Babi in MC):

" 08.15.04 "

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Per Serving (excluding unknown items): 205 Calories;

6g Fat (23.5% calories from fat); 32g Protein; 13g

Carbohydrate; 9g Dietary Fiber; 0mgCholesterol; 419mg

Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat;

1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 26389 0 0 0 0 0 0 0 0

 

 

 

 

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