Easy and Kid Friendly Vegan Soft Shelled Tacos
I liked tacos as a kid. But my little dude is way more picky so I was pleasantly surprised when he actually liked these. I let him choose which fillings go into his tacos. He likes the grounds and corn but has no interest in tomatoes. We negotiated a few other toppings in small quantities. He liked being involved in the decision making and ate his whole supper. Success. Here is the recipe and I hope if you have a little one they like it as much as mine did.
What you need:
Small soft tortilla shells- they came in a 10 pack and we used all of them.
Half a bag (about 200 grams) of Gardein beefless grounds- from the frozen section.
1 tbsp olive oil
1.5 tsp dried chili powder
1/8 tsp garlic powder
1/8 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
Daiya cheddar cheese
2-4 lettuce leaves, chopped
1 tomato, chopped
1/2 cup of corn (can be defrosted frozen corn or canned corn)
Salsa, about one spoonful per taco
What to do:
Mix the chili powder, garlic powder, oregano, salt and pepper into a bowl and set aside.
Add the olive oil to a frying pan and put on medium heat. Add the beefless grounds to the frying pan. Fry the grounds until all separated then sprinkle in all the spice mix. Stir fry until cooked through and spices are well distributed. Remove from heat.
Lay out the 10 taco shells and divide the grounds evenly between them. Leave space at the bottom to be able to fold shell up as pictured above. Add tomato, corn, Daiya, lettuce and salsa to each taco.
Fold up the bottom of the taco shell then fold each side in. I use a butter knife to keep them closed as they will swing open if you let them, or wrap the base with a napkin to keep it all together.
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