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Cooking 101
We love a plant-based alternative! These tasty tacos are great for weeknights, they're easy, delicious, and a great option if you're vegetarian (or not!). We used Abbot's Butcher's "Beef" in this recipe, and added our Red Pepper Romesco sauce for a touch of smokiness. Of course, we added a crunch with some purple cabbage!
Chef Tip: Before adding sauce, brown your meat with oil so it gets nice and crisp!
Oil
6-8 flour tortillas, toasted over an open flame
½ head purple cabbage, shredded
A few sprigs of cilantro
1 lime cut into wedges
Heat a glug of oil, in a large skillet over medium-high heat and add the “beef’ to it. Sauté the “beef” until it turns golden brown and crispy
Squeeze in ½ a pouch of the Romesco sauce and continue to sauté for another minute or so
Generously scoop the seasoned “beef” on top of the toasted tortillas and add the purple cabbage over it
Garnish with the cilantro and lime wedge and serve immediately
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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