Zesty Mexican Tacos

[Guest guest]

Zesty Mexican Tacos with Fresh Salsa

 

For the Filling

 

8 oz soy crumbles

1 can whole tomatoes

2 tsp cumin, more to taste

2 tsp garlic salt

2 tsp onion powder

1 ½ cups fresh shredded spinach

1 cup chopped tomatoes (Roma are great)

½ cup shredded Cheddar or Colby Jack Soy Cheese

8 soft corn tortillas

1 Tbs vegetable oil

 

For the Fresh Salsa

 

1 large ripe tomato, stem removed and cut in half

1 serrano chile, cut in half, seed and stem removed (be careful

when handling - you might want to use disposable gloves)

1 clove garlic

1 small yellow or white onion, peeled and cut in quarters

1 Tbs fresh cilantro, stem removed

1 Tbs olive oil

Salt, to taste

To prepare the salsa, chop garlic and onion in a food

processor or blender. Add tomatoes, chile*, and cilantro. Chop until

coarsely textured (sort of lumpy) Remove from the processor and stir

in oil and salt, to taste.

 

To prepare the taco filling, heat the oil in a medium

to large saute pan. Add the garlic and cook for 30 seconds. Add the

soy crumbles and heat for 1 minute. Add the tomatoes, with liquid,

and the rest of the seasonings. Break up the tomatoes with a

spoon or spatula into smaller pieces. Cook for 8 minutes and

serve in a bowl.

 

To heat the tortillas, place on a griddle or in a pan and heat

until warmed - about 30 seconds per side. Place in a tortilla warmer

or in another container to keep warm.

 

To assemble the tacos, place bowls of filling,

spinach, tomatoes, cheese and the salsa on a table. Allow everyone to

assemble their own tacos and top with salsa!

 

*For a milder salsa, try using 1/4 - ½ of the chile

first. You can always add more to spice it up!

 

 

Hope you Enjoy,

Catherine

http://www.soyfoodkitchen.com