"Fauxrizo" Taco Filling Recipe

Name: "Fauxrizo" Taco Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 tablespoons coconut oil; 1 cup finely diced yellow onions; 1 package (12 to 14 ounces) ground meat substitute, such as seitan; 2 tablespoons sweet paprika; 1 tablespoon ground cumin; 1 tablespoon granulated garlic; 2 teaspoons ancho chile powder; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 3 tablespoons apple cider vinegar; 1 cup frozen grilled corn; Salt and freshly ground black pepper; Eight 6-inch corn tortillas, warmed; Jicama and Cilantro Creme Fraiche Slaw, recipe follows; 4 radishes, thinly sliced; Lime wedges, for serving; 3 tablespoons creme fraiche; 3 tablespoons mayonnaise; 1 lemon, juiced (1 to 2 tablespoons); Salt and freshly ground black pepper; 1 cup shredded white cabbage; 1 cup julienned jicama; 1/4 cup chopped fresh cilantro

Servings: persons

5 to 6 tablespoons coconut oil
1 cup finely diced yellow onions
1 package (12 to 14 ounces) ground meat substitute, such as seitan
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon granulated garlic
2 teaspoons ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
3 tablespoons apple cider vinegar
1 cup frozen grilled corn
Salt and freshly ground black pepper
Eight 6-inch corn tortillas, warmed
Jicama and Cilantro Creme Fraiche Slaw, recipe follows
4 radishes, thinly sliced
Lime wedges, for serving
3 tablespoons creme fraiche
3 tablespoons mayonnaise
1 lemon, juiced (1 to 2 tablespoons)
Salt and freshly ground black pepper
1 cup shredded white cabbage
1 cup julienned jicama
1/4 cup chopped fresh cilantro

1
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet.
2
Add the onions and saute until golden brown, about 5 minutes.
3
Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking.
4
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon.
5
Stir in 3 tablespoons water and the vinegar.
6
Pour the spice mixture over the meat substitute and stir to completely combine.
7
Add the corn.
8
Continue to cook until the mixture is hot, 10 to 15 minutes.
9
If it starts to stick, add a little more water, 1 tablespoon at a time.
10
Season with salt and pepper prior to serving.
11
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices.
12
Serve with lime wedges.
13
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper.
14
Add the cabbage, jicama and cilantro and gently stir to combine.
15
Taste and adjust the seasoning as needed.

1286

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 5 to 6 tablespoons coconut oil, 1 cup finely diced yellow onions, 1 package (12 to 14 ounces) ground meat substitute, such as seitan, 2 tablespoons sweet paprika, and more.

Yes, "Fauxrizo" Taco Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Fauxrizo" Taco Filling

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