Tacos de Chicharrón Vegetal

Tacos de Chicharrón Vegetal are a delightful vegetarian twist on traditional Mexican tacos, made with crispy, savory plant-based chicharrón. These tacos are packed with flavor and offer a satisfying crunch, perfect for a quick snack or a light meal.

Ingredients

• Corn tortillas - 4 pieces
• Textured vegetable protein (TVP) - 100 grams
• Vegetable broth - 250 ml
• Soy sauce - 2 tablespoons
• Cumin powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 3 tablespoons
• Lettuce - 50 grams, shredded
• Tomato - 1 medium, diced
• Avocado - 1 small, sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges

Steps

1. In a bowl, combine the textured vegetable protein (TVP) with vegetable broth, soy sauce, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it sit for 10 minutes to rehydrate.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the rehydrated TVP mixture to the skillet and cook for 5-7 minutes until it becomes crispy and golden, stirring occasionally.
3. In another skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly toast the corn tortillas for about 1 minute on each side until warm and pliable.
4. Assemble the tacos by placing a generous portion of the crispy TVP mixture on each tortilla. Top with shredded lettuce, diced tomato, avocado slices, and chopped cilantro.
5. Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein from textured vegetable protein, supporting muscle health.
• Rich in dietary fiber from vegetables, promoting digestive health.

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