This summer, we traveled to Austin, Texas, for a small family wedding. The most unexpected meal of the weekend, however, occurred at famed local eatery Torchy’s Tacos. There, our cheeky offspring thought they got away with murder (and swearing) by ordering limited-edition tacos called “The MoFaux.” My little linguists were so busy chanting the name that they didn’t notice the “faux” referenced plant-based protein. Watching my carnivores cheerfully enjoy vegan tacos inspired this Meatless Monday/Taco Tuesday recipe.
Like Torchy’s, I use Beyond Meat’s Beyond Beef for the protein. It’s stocked in the grocery store’s meat department, and it looks, cooks and tastes like hamburger, but with 35% less saturated fat than 80/20 ground beef. If you are not a fan of meat substitutes, you can use two cans of black beans or a similar amount of prepared lentils.
Credit: Kellie Hynes
Credit: Kellie Hynes
What makes these tacos completely craveable is the spicy-but-not-crazy-hot sauce. I use a diced serrano chile pepper, which delivers a kick without overwhelming the other ingredients. If you live on the edge of the Scoville scale, a habanero will provide the thrill you seek.
You know your favorite taco toppings; apply them liberally here. I served some tacos with avocado and pico de gallo (vegan) and others with a flurry of cotija cheese (vegetarian). Either way, there’s nothing fake about how great these tacos taste.
Credit: Kellie Hynes
Credit: Kellie Hynes
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