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Corn & Avocado Cream Street Tacos

  • Prep Time:
  • 15 min
  • Cook Time:
  • 25 min
  • Yield:
  • 6 servings

You're going to love this veggie-filled twist on classic taco meat. Cauliflower and mushrooms add body and flavor while our Original Plant-based Protein Crumbles pack in the protein. We've suggested a few toppings, but this filling can be used with whatever your favorites might be!

Ingredients

Plant-based Protein Crumbles

Original

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  • 1- ½ cups frozen riced cauliflower, bagged
  • 4 oz fresh mushrooms
  • ½ cup Original Longève Plant-based Protein Crumbles
  • 2 Tbsp. soy sauce or tamari
  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • ½ tsp. onion powder
  • Salt and pepper to taste
  • ½ cup frozen corn kernels, cooked

Instructions

  1. Heat oven to 350° F. Pulse the mushrooms in a food processor until pieces are small mince—about the size of grains of rice.
  2. 2. Rehydrate Protein Crumbles in 1/4 cup of hot water for 5 minutes.
  3. Cook cauliflower as directed on package. Add to pulsed mushrooms along with rehydrated Protein Crumbles and all other ingredients. Mix well.
  4. Place mixture in a baking dish and bake in preheated oven for 25 minutes.
  5. Spoon into soft or crunchy taco shells and top with corn kernels and Avocado Cream.
  6. For the avocado cream: 2 avocados, peeled and pitted 1 cup sour cream, Greek yogurt or plain vegan yogurt 2 tsp minced garlic 3-4 Tbsp lime juice 1/8 tsp black pepper Salt to taste Place all ingredients in blender and blend on high speed until smooth.

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