Tia’s Trestles Tacos
Prep Time
Price Per Serving
Cooking Mode
10 mL (2 tsp.) tsp canola oil
250 mL (1 cup) cup frozen kernel corn
3 garlic, minced
4 Beyond Meat-style plant-based protein patties, uncooked (or beefless ground)
5 mL (1 tsp.) tsp chili
5 mL (1 tsp.) tsp paprika
1 mL (¼ tsp.) tsp cayenne
30 mL (2 tbsp.) tbsp mayo
125 mL (½ cup) cup diced onion
to taste salt and pepper
6 tortillas
1 small jalapeno pepper, seeded and finely chopped
to taste freshly chopped cilantro
1 lime, cut into wedges (optional)
10 mL (2 tsp.) tsp canola oil
250 mL (1 cup) cup frozen kernel corn
3 garlic, minced
4 Beyond Meat-style plant-based protein patties, uncooked (or beefless ground)
5 mL (1 tsp.) tsp chili
5 mL (1 tsp.) tsp paprika
1 mL (¼ tsp.) tsp cayenne
30 mL (2 tbsp.) tbsp mayo
125 mL (½ cup) cup diced onion
to taste salt and pepper
6 tortillas
1 small jalapeno pepper, seeded and finely chopped
to taste freshly chopped cilantro
1 lime, cut into wedges (optional)
Directions
1Preheat oven to 175 °C (350 °F).
2In a skillet, heat 5 mL (1 tsp.) of oil and cook corn until thawed and slightly browned. Once slightly charred, remove from heat and let cool.
3In the same skillet, add remaining oil and minced garlic. Cook for 1 minute before adding the plant-based protein patties. Break the patties apart and brown mixture for about 5 minutes. Add chilli powder, paprika and cayenne pepper. Set aside.
4Combine cooled corn with mayonnaise, diced onion and chopped jalapeno. Season with salt and pepper to taste.
5Heat tortillas in the oven for 2 minutes. Garnish with plant-based protein mixture, corn mixture and cilantro to taste, with a lime wedge.
Disclaimer
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