These meatless tacos will be a hit with your kids and they probably won't even realize the substitution! Use the most colourful veggies you have in your refrigerator as a topping.
Encourage your kids to assemble their own tacos and you'll be pleasantly surprised to see them add different vegetables.
Preparation
5 minutes
Cooking
10 minutes
Total
15 minutes
Portion(s)
10 tacos portions
Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 medium onion, chopped
- 250 ml (1 cup) walnuts, roasted and crushed
- 250 ml (1 cup) of textured vegetable protein (PVT)
- 250 ml (1 cup) tomato coulis (passata)
- 125 ml (1/2 cup) water
- 5 ml (1 teaspoon) smoked paprika
- Salt and pepper to taste
- 10 taco shells or 10 small soft whole wheat tortillas
- Choice of garnish (corn kernels, lettuce, marinated jalapeño peppers, diced tomatoes, roasted bell pepper strips, etc.).
Preparation
- In a frying pan, heat the oil over medium heat and brown the onion until tender.
- Add the remaining ingredients (except the shells) and cook for 10 minutes, stirring occasionally or until the PVT is well rehydrated. Season with salt and pepper to taste.
- When ready to serve, fill the taco shells with the preparation and garnish to taste with your favourite toppings.
NOTE: Prepare your own taco shells using whole wheat tortillas. Simply brush them with a little olive oil on both sides and place them on the back of a muffin tin. Bake for 7-10 minutes at 350°F (180°C) and you're done!
Nutritional value (per taco, without the shells):
Calories: 139 kcal
Fat: 9g
Carbohydrates: 8g
Fiber: 4g
Protein: 7g
Sodium: 50mg