These easy tacos are spicy and full of flavors everyone will love. Paprika, coriander, and cayenne pepper give the perfect amount of spice to ground meat substitute, corn, and jimaca. Serve on corn tortillas with radish and lime. Smart Recipes, Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables Vegetarian Vegetable Chorizo Tacos With Jicama Slaw Vegetable Chorizo Tacos With Jicama Slaw Recipe | PT35M Serves 8 Ingredients: 6 Tablespoons Coconut Oil 1 Pound Ground Meat Substitute 2 Tablespoons Sweet Paprika 1 Cup Yellow Onions 1 Tablespoon Ground Cumin 2 Teaspoons Ancho Chile Powder 1 Tablespoon Garlic 1 Teaspoon Coriander 0.5 Teaspoon Dried Oregano 0.5 Teaspoon Cayenne Pepper 0.25 Teaspoon Cinnamon 3 Tablespoons Apple Cider Vinegar 0 To Taste Salt And Freshly Ground Black Pepper 1 Cup Corn 8 Corn Tortillas 4 Medium Radishes 1 Medium Lime 3 Tablespoons Mayonnaise 3 Tablespoons Creme Fraiche 2 Tablespoons Lemon Juice 1 Cup White Cabbage 0.25 Cup Cilantro 1 Cup Jicama To make jicama and cilantro crème fraiche slaw: combine mayonnaise, creme fraiche and lemon juice in a large bowl. Season with salt and pepper. Add jicama, cabbage and cilantro and stir to just combine. Adjust seasoning to your liking. Heat 5 tablespoons of oil in a cast-iron skillet over medium heat. Sauté onion in oil until golden brown. Now stir in meat substitute and keep stirring to avoid scorching. In a small bowl, combine paprika, cumin, chile powder, garlic, cayenne, coriander, cinnamon and oregano. Stir in vinegar and 3 tablespoons of water. Whisk to combine. Add spicy mixture to the meat substitute and mix well to combine. Add corn and keep cooking 10 to 15 minutes more (Add a splash of water if it sticks from the bottom) then season. Now lay tortillas over a working surface and divide meat substitute equally between them. Top each with slaw and radish slices. Serve with wedged lime.

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