Ground chicken tacos
Hearty, flavorful, and packed with protein, these tacos pair perfectly with warm tortillas and green salsa.
Preparation Time: 35 minutesIngredients
(SERVINGS: 4)
- 3 cups textured soy protein
- Enough hot water to fully submerge soy (about 2–3 cups), then drain
- ½ vegetable bouillon cube, crumbled
- 1 medium potato, grated (raw)
- 3 tbsp. chopped onion
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp. chopped cilantro
- 1 tsp. ground pepper
- ½ cup wheat flour
- ½ cup chopped oats (quick oats)
- 3 tbsp. vegetable oil
- 3 tbsp. soy sauce
- Tortillas and green salsa, for serving
Preparation
- Soak the soy protein: Place the textured soy in a bowl and cover with enough hot water to fully submerge it. Let soak for 10 minutes, then drain, rinse, and squeeze out excess water.
- Mix the ingredients: In a large bowl, combine the rehydrated soy, crumbled bouillon cube, ground pepper, grated potato, chopped onion, bell pepper, garlic, and chopped cilantro. Stir well.
- Add dry ingredients: Mix in the wheat flour and chopped oats. Stir until all ingredients are evenly incorporated. The mixture should have a crumbly consistency.
- Cook the filling: Heat 3 tbsp. of vegetable oil in a large pan over medium heat. Add the soy mixture and fry, stirring evenly, until lightly browned.
- Add soy sauce: Pour in 3 tbsp. soy sauce and stir well. Continue cooking for about 3 minutes, stirring occasionally, until the mixture absorbs the liquid and develops more flavor.
- Serve: Fill warm tortillas with the mixture and top with green salsa. Enjoy!
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