Taco Taco Man

Meatless tacos still have all the flavor of regular tacos. (photo by Natalie L. Sabin)

Tonight’s recipe:

Vegetarian Tacos

Source:

Do you really need a source to make tacos?

Difficulty: Easy

The Quote:

“Brian, you are a really messy taco eater. It is like a taco disaster” - Natalie

The Process:

Mmm, tacos. Holy sh*t we love tacos. We have a secret: Like pretty much everybody else, when making tacos we just buy the ol’ taco kit. (Old El Paso, to be exact.)

Our big change - to the extent that there is any change - is to use Smart Ground, a soy version of ground meat, rather than beef or turkey. During a short spurt with vegetarianism we decided to give soy burger a try, and while the texture is slightly different, over time we actually found that that we like the non-meat version better. 

Our dirty little secret. (photo by Brian D. Sabin)

We don’t ordinarily use Smart Ground’s “Mexican Style” flavor (we opt for the original), but for some reason our local Giant grocery store is only stocking the Mexi-version lately.

Anyway, to prepare: Chop all of your vegetables (tomatoes, avocado, lettuce) up first. Then cook the Smart Ground according to the package directions. Warm your shells in the oven (Five or six minutes at 325 degrees should do it), and then serve with your favorite toppings.

Watch out: “Mexican” Smart Ground isn’t nearly Mexican enough. You’ll still need to add seasoning. (Which is another reason to buy original Smart Ground, and avoid the extra additives.)

Accompaniment: Skinny Girl Margarita, Landshark Beer, Salt.

Learning Tip: Use Old El Paso’s “Stand and Stuff” taco shells. They stay upright as you fill them. Seriously, they’ll change your life.

Deliciousness Rating: 8

The "disaster" Natalie mentioned: Brian's plate after dinner. (photo by Brian D. Sabin)